Ingredients
Scale
- 1 lb boneless chicken breasts, diced
- 8 oz pasta (penne or fusilli)
- 2 cups mixed vegetables (bell peppers, broccoli, peas)
- 2 cloves garlic, minced
- 1 can crushed tomatoes (14.5 oz)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or parmesan (optional)
Instructions
- Cook pasta in salted water until al dente; drain.
- Heat olive oil in a large skillet; sauté chicken until browned and cooked through.
- Add garlic and vegetables; cook 3-4 minutes until crisp-tender.
- Stir in crushed tomatoes, broth, and Italian seasoning; simmer 8-10 minutes to blend flavors.
- Return pasta to skillet, toss with sauce, and season to taste. Sprinkle with cheese if desired.
Notes
- For a quicker version, use pre-cooked rotisserie chicken and frozen veggies.
- For a creamier sauce, stir in 2 tablespoons cream cheese or milk.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop, One-Pan
- Cuisine: Italian-American
- Diet: Balanced
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
