Cheesy Chicken Veggie Pasta
User Reviews
4.7
81 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Chicken Veggie Pasta
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🥦🥕🧀 EASY and ready in minutes! The cheesy pasta is COMFORT food while all the veggies add a HEALTHIER twist! Family-friendly and perfect for busy weeknights!
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Ingredients
- 8 ounces penne pasta ziti, rigatoni, rotini, wheels, small shells, etc. may be substituted
- one 12-ounce package broccoli and cauliflower florets or all broccoli or all cauliflower
- 3 to 4 tablespoons olive oil
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 1 ½ cups shredded carrots loosely measured
- 4 to 5 green onions thinly sliced (about 1/3 to 1/2 cup)
- 3 to 5 cloved garlic finely minced or pressed
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 ½ to 2 cups fresh baby spinach leaves loosely measured
- 1 to 2 cups shredded Mozzarella cheese
- ¼ cup Parmesan Cheese
Instructions
- Boil pasta according to package directions in salted water in a very large skillet or pot. In the final 2 to 3 minutes of cooking, add the broccoli and cauliflower florets. Drain but reserve 1/2 cup pasta water in case you need it in step 6.
- Return the pasta and vegetables to the cooking pot; set aside.
- To a large skillet, add the olive oil, chicken, and cook for about 3 minutes.
- Add the carrots, onions, salt, pepper, and cook for about 5 minutes, or until chicken is cooked through and vegetables have softened; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the chicken and carrot mixture to the large pot with the cooked pasta, broccoli, and cauliflower.
- Add the spinach, cheeses, and stir until cheese has all melted and spinach has wilted. Taste and check for seasoning balance and if necessary, add additional salt and/or pepper. Serve immediately.
Equipments used:
Notes
- Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
25g
(8%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
Cholesterol
86mg
(29%)
Sodium
781mg
(33%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 86mg | 29% |
| Sodium | 781mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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