Several years ago I posted about this recipe: herbed veggies with chicken over pasta. If you missed (or don’t remember that post) you can quickly access it by clicking here. Today’s post is essentially an updated re-post of the original from five years ago. The reason why is because 1) I made it again last night and was reminded how ridiculously delicious, quick and simple this dish is and 2) I changed up the recipe just a touch from the first go-round.
Last evening I was wore out. My brain was tired. All I wanted was a glass of wine and to sit quietly out on the deck. I also knew that I needed to get something on the table for dinner. I admit that I sort of dragged myself into the kitchen with herbed veggies and chicken over pasta on the menu, cursing myself for selecting such a labor intensive recipe in my meal planning.
It didn’t take long before I was reminded that this dish is NOT labor intensive AND it comes together quickly. Plus, if I had done my food prep last weekend in anticipation of this week, it would have been on the plate in a flash. Unfortunately, I ran out of time last weekend so no prep for this meal was done before-hand but it was still start to finish in under 30 min (counting the time spent running out to the garden to pick the veggies). Just imagine if I’d had the chicken and all the veggies prepped before even getting started!! I’m guessing I would have been pan to plate in 15 minutes or less!
Herbed Veggies With Chicken Over Pasta: Ingredients:
-Whole wheat pasta (I used fettuccine)
-1/2 cup Onion, largely chopped
-1-1.5 lb Chicken Breast, cubed
-1/2 large Green Bell Pepper, largely chopped
-1 Garlic Cloves, minced
-1 large yellow squash, cut into bite sized pieces
-4 Tomatoes, peeled, seeded & largely chopped
-2 tsp Dried Basil
-pinch Dried Parsley
-1/2 tsp Dried Oregano
-Salt & Pepper (to taste)
-Shredded Parmesan Cheese
Herbed Veggies With Chicken Over Pasta: Instructions
1. Start by boiling water and cooking the pasta.
Note: While this is happening, if you haven’t already, prep your veggies.
2. Warm some olive oil in a pan, add onion. Cook 2-3 minutes.
3. Add chicken, green bell pepper, garlic and salt/pepper. Cook another 2 minutes.
4. Add squash, tomatoes, basil, oregano, and parsley. Cook 5-6 minutes.
Note: Taste and adjust seasoning by adding salt and pepper
5. Plate pasta
6. Top with herbed veggie and chicken mixture.
7. Shred cheese on top
It’s the perfect time of year when garden fresh veggies are in abundance. In an effort to make the most of everything we have coming on, I’ve been planning lots of recipes just like this.
This recipe is so versatile. I’d recommend playing with it to suite your tastes, needs and/or the ingredients you might have on hand. The chicken could be omitted for a vegetarian dish. You could forego the pasta for a carb-free dinner. Red bell instead of green? I don’t see why not!
If you don’t have a garden of your own, consider hitting up a farmer’s market and loading up on the most flavorful and delicious produce around. It simply doesn’t compare to produce bought at the grocery store – most likely because the produce at the store is picked before it’s ripe to account for shipping times. Fruits and veggies that ripen on the vine burst with flavor and make dishes like herbed veggies with chicken incredible!
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