Chicken and Vegetable Pasta
A simple pasta dish with chicken, mushrooms, zucchini, peas, and tomato sauce.
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Nutrition Facts
EstimatedPer serving
Calories
485 cal
Protein
31 g
Carbs
55 g
Fat
16 g
Fiber
5 g
Zest Score
A straightforward and practical pasta dish that is unfortunately missing all ingredient measurements and cooking times.
Ingredients
- olive oil (for drizzling)
- chicken (cubed)
- herb blend (for seasoning)
- shallots (diced)
- mushrooms (sliced)
- garlic (fresh, chopped)
- zucchini (chopped)
- green peas
- tomato pasta sauce (from a jar)
- penne pasta (dried)
Instructions
- 1
Drizzle oil into a preheated Dutch oven over medium heat.
- 2
Add cubed chicken and season with herb blend. Sauté until browned.
- 3
Add diced shallots and sauté until softened.
- 4
Add sliced mushrooms and cook until browned.
- 5
Add fresh chopped garlic and cook for 1 minute.
- 6
Add chopped zucchini and cook until tender.
- 7
Add green peas and stir.
- 8
Pour tomato pasta sauce into the Dutch oven and stir to combine. Simmer for a few minutes.
- 9
Meanwhile, cook penne pasta in a separate pot of boiling salted water until al dente. Drain.
- 10
Serve the sauce over the cooked pasta.