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Garlic Chicken and Veggie Pasta
This recipe makes a wonderful weeknight family dinner! You can also prepare it ahead of time and store in Tupperware containers. This dish stores wonderfully in the refrigerator for up to 4 days!
Ingredients
- 4 Tbsp. olive oil
- 1 lb. raw/uncooked chicken breasts, diced
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. oregano
- 2 carrots, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 4 c. kale (or spinach, if desired)
- 2 cloves garlic, finely minced
- 3 c. rotini pasta, cooked
Instructions
- Heat large skillet with 2 tablespoons olive oil on medium-high heat.
- Add diced chicken breast, then add 1 tsp. salt, 1 tsp. pepper, and 1 tsp oregano. Cook until chicken is no longer pink.
- Remove chicken from skillet and set aside in a small bowl.
- Add carrots, zucchini, and yellow squash slices to skillet and sauté for 5-6 minutes or until tender.
- Add kale (or spinach, if desired) to skillet followed by 1 tsp. each salt and pepper, 2 Tbsp. olive oil, and 1 additional tsp. oregano.
- Continue sauteeing until kale (or spinach) has reduced.
- Move vegetables to the outside of the skillet, leaving a bare area in the center of the skillet, and add minced garlic to the center area in pan. Allow garlic to sautee for 1-2 minutes, and then combine sauteed garlic with veggies in skillet.
- Add cooked rotini pasta and chicken to the veggies in the skillet, and combine until all ingredients are evenly incorporated and combined.
- Serve warm and enjoy!
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