Sautéed Chicken with Veggies Recipe
Our sautéed chicken with veggies and angel hair pasta recipe is deliciously healthy, can be thrown together easily and cooks quickly—all in one pan!
Ingredients
- 2 - 3 boneless, skinless chicken breasts cut into bite-sized cubes
- 2 Tbsp extra virgin olive oil
- 1/2 medium onion diced
- 2 medium carrots sliced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups chicken broth
- 8 oz spaghetti broken into small pieces, 1 1/2 − 2 inches
- 1/4 cup Parmesan cheese grated, plus additional for garnish
- 2 cups broccoli florets
- 1 cup squash (zucchini, yellow etc.) cubed
Instructions
- Heat olive oil in large skillet over medium heat. Add chicken onion, carrots and garlic; season with salt and pepper. Cook 5 minutes, stirring occasionally.
- Add chicken broth and pasta noodles; stir to combine and submerge noodles in broth. Cover with tight fitting lid, reduce heat to low and simmer 5 minutes
- Uncover skillet; stir in Parmesan and add broccoli and squash (if liquid has been absorbed add small amount of water or broth). Cover and simmer an additional 5 minutes or until vegetables have reached desired tenderness.
- Uncover skillet, sprinkle with additional Parmesan cheese and serve immediately.
Notes
Use low-sodium chicken broth as an even healthier choice!
Nutrition
Calories: 392kcal | Carbohydrates: 39g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 824mg | Potassium: 242mg | Fiber: 4g | Sugar: 3g