Description
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Ingredients
- 2 cups whole wheat rotini pasta
- 1 tablespoon olive oil, or as needed
- 1 pound chicken, cut into bite-size pieces
- 10 asparagus spears, cut into 1/2-inch lengths
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- ½ small onion, sliced
- ½ cup sliced mushrooms
- ¾ cup low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 pinch red pepper flakes, or to taste
- ½ cup feta cheese, crumbled
Instructions
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite
- about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely
- 3 to 5 minutes. Add asparagus
- zucchini
- yellow squash
- onion
- and mushrooms; continue to cook until the chicken is no longer pink in the middle
- about 5 minutes more.
- Pour chicken broth over the vegetable mixture
- place a cover on the skillet
- and continue cooking until vegetables are tender
- about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4