Ingredients
Scale
- 2 chicken breasts, diced
- 8 oz pasta (any type)
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup sweet peas
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken breasts and cook until no longer pink, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in bell peppers, zucchini, sweet peas, and cherry tomatoes. Cook until vegetables are tender, about 5 minutes.
- Reduce heat and mix in cooked pasta and grated Parmesan cheese. Stir well until cheese melts and everything is combined smoothly.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and serve immediately. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk or cream if pasta looks dry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg