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Garlic Chicken and Veggie Pasta

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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

  1. Heat large skillet with 2 tablespoons olive oil on medium-high heat.
  2. Add diced chicken breast, then add 1 tsp. salt, 1 tsp. pepper, and 1 tsp oregano. Cook until chicken is no longer pink.
  3. Remove chicken from skillet and set aside in a small bowl.
  1. Add carrots, zucchini, and yellow squash slices to skillet and sauté for 5-6 minutes or until tender.
  2. 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.
  3. Continue sauteeing until kale (or spinach) has reduced.
  4. 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.
  5. Add cooked rotini pasta and chicken to the veggies in the skillet, and combine until all ingredients are evenly incorporated and combined.
  6. Serve warm and enjoy!

Find it online: https://epickitchennews.com/garlic-chicken-and-veggie-pasta/

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