Chicken Primavera Penne
Colorful Chicken Primavera with Garden Veggie Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
1 zucchini, sliced into half-moons
1 yellow squash, sliced
1 red bell pepper, julienned
1 cup broccoli florets
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil (for vegetables)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
250g (9 oz) penne pasta
1/4 cup grated parmesan (optional, or use dairy-free alternative)
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta according to package directions. Drain and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced chicken, garlic powder, salt, and black pepper. Sauté until golden and cooked through, about 6–8 minutes. Remove chicken from the pan and set aside.
In the same skillet, add 2 tablespoons of olive oil. Toss in zucchini, squash, bell pepper, broccoli, and cherry tomatoes. Sprinkle with oregano and red pepper flakes. Cook for 6–7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together and cook for 2–3 minutes to heat through.
Top with parmesan if desired and sprinkle with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings