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Penne Pasta with Chicken and Veggies

Updated on January 23, 2016

Penne Pasta with Chicken and Veggies

Source

I came up with this recipe on the fly one evening when I wanted to prepare a light meal, but still get a balance of veggies, protein, and carbs. I had already thawed out my chicken during the day, but could not decide what to do with it. As I perused my fridge and pantry, I started putting together the ingredients by what sounded good to me at that moment. I added the frozen peas when I realized I did not really have enough broccoli, but you can just as easily use carrots or zucchini if you wanted to.


My hubby is not super fond of vegetables and so I was not sure what he would think of this new spur-of-the-moment recipe. However, it was a huge hit and has been one of my go-to recipes for dinner ever since. I think his exact words were something like, "This one is a keeper!".

  • Prep time: 20 min
  • Cook time: 25 min
  • Ready in: 45 min
  • Yields: 2-4

Ingredients

  • 2 boneless skinless chicken breasts cubed
  • Salt to taste
  • Cracked black pepper
  • 1 1/2 Tbsps extra virgin olive oil
  • 1/2 tsp ground basil leaves
  • 2 cups uncooked penne pasta (will serve 4)
  • Red bell pepper
  • Broccoli
  • 1 cup frozen English peas (thawed)
  • 1 -2 cloves garlic
  • Italian-flavored panko bread crumbs (optional)

Instructions

  1. Cube chicken breasts and place into container for marinating.
  2. Add 1/2 cup extra virgin olive oil, salt, and cracked pepper, and let marinate in fridge for at least 1 hour.
  3. Cook pasta until it is al dente.
  4. Chop garlic finely and place in large skillet with extra virgin olive oil and basil.
  5. Heat all three ingredients on low heat.
  6. Stir occasionally to make sure garlic does not scorch.
  7. Remove all seeds from bell pepper, and cut pepper into thin strips.
  8. Rinse frozen peas under cold water and set aside to thaw.
  9. Chop broccoli into small pieces.
  10. Add chicken to skillet with garlic, olive oil, and basil; raise heat to medium.
  11. Stir ingredients frequently to make sure chicken cooks thoroughly and on all sides.
  12. Add bell pepper.
  13. Add English peas.
  14. Add broccoli.
  15. Continue to cook and, if needed, lower the heat until your pasta is ready.
  16. Add cooked pasta to skillet and mix thoroughly.
  17. After plating, top with Italian-style panko crumbs, if desired.
  18. Enjoy!!
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Simply Calphalon Nonstick 4-Quart Saucepan
Simply Calphalon Nonstick 4-Quart Saucepan

This saucepan is excellent for cooking pasta! I purchased it because it had handles on each side making it easy to pick up. Great for cooks like me who suffer from carpal tunnel syndrome.

 

Do you have any "on the fly" recipes you have invented?

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    • tracy-arizmendi profile image
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      Tracy Arizmendi 3 years ago from Northern Virginia

      @tazzytamar: That's is wonderful! Yes, pairing pasta with veggies is always a great way to entice people to eat more veggies! Thanks for stopping by my lenses and for the comment!

    • tazzytamar profile image

      Anna 3 years ago from chichester

      Pasta is the best way to get people to eat their veggies! Including husbands! Thank you for this, it's another recipe for me to try! I'm doing a lot more cooking since I found your lenses...!

    • tracy-arizmendi profile image
      Author

      Tracy Arizmendi 3 years ago from Northern Virginia

      @Andromachi: Thank you very much Andromachi!! Glad you liked the recipe and it is a super healthy and quick meal. Thank you for the comment!

    • Andromachi profile image

      Andromachi 3 years ago

      That's a nice recipe you made. Healthy and tasty for all the family.

    • tracy-arizmendi profile image
      Author

      Tracy Arizmendi 3 years ago from Northern Virginia

      @Ursel001: Thanks for commenting and I hope you try it out. It really is an easy and light meal.

    • Ursel001 profile image

      Ursel001 3 years ago

      Great recipe!:-)

    • tracy-arizmendi profile image
      Author

      Tracy Arizmendi 3 years ago from Northern Virginia

      @Faye Rutledge: Yes, it is isn't it? Hope the two of you enjoy the dish as much we do.Thanks for the comments and stopping by my page.

    • Faye Rutledge profile image

      Faye Rutledge 3 years ago from Concord VA

      It's always a good thing when the hubby says It's a Keeper! I'm going to try this recipe on my hubby! :)

    • tracy-arizmendi profile image
      Author

      Tracy Arizmendi 3 years ago from Northern Virginia

      @Colonel2013: Thanks for stopping by my lens! Let me know how the recipe works for you!!

    • profile image

      Colonel2013 3 years ago

      Looks scrumptious!!!

    • tracy-arizmendi profile image
      Author

      Tracy Arizmendi 3 years ago from Northern Virginia

      @MariaMontgomery: Thank you for the wonderful comments! So glad you liked the lens. Please let me know how you like the dish!

    • MariaMontgomery profile image

      MariaMontgomery 3 years ago from Central Florida, USA

      This is a beautiful lens. The photography is so good, the food looks as if I could take a bite right from my computer screen! I will definitely be trying out this recipe. Well done.