Description
A delightful meal bringing together summer tastes with tender chicken, crisp veggies, and pasta for a satisfying experience.
Ingredients
Scale
- 8 oz pasta (such as penne or bowtie)
- 1 cup chicken breast, sliced
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, diced
- 1 carrot, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Boil a pot of water. Add the pasta and cook according to package instructions until al dente, about 8-12 minutes. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the sliced chicken breast. Cook for about 5-7 minutes until browned and cooked through.
- Add minced garlic to the skillet and sauté for about 1 minute until aromatic.
- Sauté the sliced bell pepper, diced zucchini, sliced carrot, and halved cherry tomatoes for about 5-7 minutes until tender yet crisp.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the chicken and vegetable mixture, tossing gently until well mixed.
- Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil.
Notes
For an elegant touch, garnish with additional fresh basil and a drizzle of olive oil. Pairs well with a salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta primavera, chicken pasta, summer recipes, healthy dinner, quick meals