veggie chicken pasta

Ingredients

• Servings: 4
• 2 cups whole wheat rotini pasta
• 1 tablespoon olive oil, or as needed
• 1 pound chicken, cut into bite-size pieces
• 10 asparagus spears, cut into 1/2-inch lengths
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1/2 small onion, sliced
• 1/2 cup sliced mushrooms
• 3/4 cup low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 pinch red pepper flakes, or to taste
• 1/2 cup feta cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• heat olive oil in a skillet over medium heat. cook chicken in hot oil until browned completely, 3 to 5 minutes. add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
• pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
• stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.