Healthy Chicken and Vegetable Pasta is a light and delicately flavored pasta dish with a seasoned sauce made from lemon juice and chicken broth. It has the freshness from the fresh Roma tomatoes, zucchini, and spinach. This recipe is quick to whip up, healthy and flavorful. A new family favorite!
Ingredients
I use Farfalle pasta, also known as Bow Tie Pasta. The carrots, garlic, Roma tomatoes, zucchini and spinach as a taste of freshness to the recipe. The sauce is a chicken broth base with just a hint of lemon juice to freshen up the flavor without tasting lemony that is flavored with dried basil and Italian seasoning.
I like the convenience of adding in canned chicken breast meat. However, you can use diced chicken, or chicken breast meat cut into strips in this recipe.
I like the flavors that is added with the parmesan cheese on top too. To me, that amps up the flavors a bit, makes it taste more finished.
Cooking
When I cook this recipe, I use only 1 pan, a large skillet with a lid that I can cook the pasta in and drain. While the pasta is draining, I sauté the vegetables in that skillet.
The carrots are julienned and sautéed in olive oil with minced garlic. Then the zucchini, chicken, chicken bouillon, lemon juice, basil, Italian seasoning, and Roma tomatoes. Once they are all heated, you add the spinach and the pasta. Stirring until the spinach is wilted.
Serving
Once everything has been heated up it is ready to be plated, add the shredded parmesan cheese, and served.
To make this Healthy Chicken and Vegetable Pasta a happy kid approved meal serve with Garlic bread and Strawberry Fluff Salad.
Leftovers of this recipe heat up great in the microwave or being reheated in a pan on the stove. Top with parmesan cheese after it is reheated.
Happy Cooking!
Healthy Chicken and Vegetable Pasta
Equipment
- 1 Dutch oven pan
- 1 Strainer
- 1 Large skillet
- 1 Cutting board
- 1 Knife
Ingredients
- 1 16 oz Box Farfalle Pasta Bow Tie Pasta
- 2 tbsp Olive Oil
- 1 cup Carrots Julienne cut
- 1 tsp Garlic Minced
- 1 cup Zucchini Diced Small
- 2 7 oz cans Chicken Breast Meat
- 1 cup Water
- 2 cubes Chicken Bouillon
- 2 tbsp Lemon Juice
- ½ tsp Basil dried
- ½ tsp Italian Seasoning dried
- 3 each Roma Tomatoes Diced Small
- 2 cup Fresh Spinach cut
- 1 Salt & Pepper to Taste
- 1 cup Shredded Parmesan Cheese
Instructions
- Boil the pasta until al dente. Drain. Set aside.
- In a large skillet using medium heat, heat up the olive oil and sauté the carrots until tender crisp. Add the garlic and sauté for 1-2 minutes.
- In the large skillet add the zucchini, chicken, water, bouillon cubes, lemon juice, basil, Italian seasoning, and tomatoes. Heat up these ingredients.
- Reduce the heat to simmer. Stir in the pasta and the spinach. Stir until the spinach is wilted.
- Salt & Pepper to taste.
- Top each serving with shredded parmesan cheese and serve immediately.
