Apr 11, 2024
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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
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1 lb. raw/uncooked chicken breasts, diced
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2 tsp. salt
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2 tsp. pepper
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2 tsp. oregano
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2 carrots, thinly sliced
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1 zucchini, thinly sliced
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1 yellow squash, thinly sliced
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4 c. kale (or spinach, if desired)
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2 cloves garlic, finely minced
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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!
With this garlic, chicken, and veggies recipe, you won’t have to…
