Veggie Chicken Pasta

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.

Step: 4

Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.