Easy Peasy Pasta Primavera With Chicken!
By: Kecia’s Flavor Breakthrough!
I pulled some chicken out of the freezer the other night for dinner tonight, but not quite enough. I have to kind of stretch it for our meal tonight! What better way than to mix it with pasta? I also feel like making it easy, but I want the whole family to enjoy the meal! I have found a new love for frozen vegetable blends lately and my family likes them, too. It has been a challenge getting them to eat different veggies, but these bags of frozen goodies really are versatile and fun.
Serves 4 – 6
- 2 boneless, skinless chicken breasts, sliced thin
- 2 tbsp. olive oil
- 1 onion, julienned
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 tsp. garlic and herb seasoning
- 3-4 cups chicken or vegetable broth
- 1 pound package of your favorite pasta (I picked spaghetti)
- 1 package California blend frozen vegetables
- Salt and pepper to taste
- ¼ cup shredded parmesan cheese
In a large pot, heat the olive oil over medium high heat, cook the chicken in the oil, stirring often until it begins to brown slightly.
Add the onion and pepper and cook until the onion becomes slightly translucent.
Add garlic. Sprinkle the herb seasoning over the meat mixture.
Now add three cups of the broth and the pasta.
Cook about 12 minutes, stirring often. Now check pasta for desired tenderness. If needed add in the last cup of broth and continue to cook until pasta is almost done.
Now stir in the vegetables and some salt and pepper. Cook for an additional 1 to 2 minutes until veggies are heated through.
Check and adjust seasoning to your taste. Serve hot and sprinkle with the cheese.