Garlic Chicken and Veggie Pasta
This garlic and oil pasta with chicken tosses whole wheat pasta, chicken, carrots, broccoli and corn in a toasted garlic olive oil sauce. It is light, fresh and full of flavor without any cream.
Ingredients
- 1 lb whole wheat pasta bowtie, fusilli, or penne, prepared according to package directions
- 10 organic chicken tenders thawed and cut into 1 inch pieces
- 3/4 cup extra virgin olive oil
- 1 Tbs minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper optional
- 4 large organic carrots peeled and sliced into 1/4 inch pieces
- 1 lb organic broccoli I use the frozen organic broccoli from Costco
- 1 cup frozen sweet corn
Instructions
- Prepare pasta according to package directions.
- In a small bowl, combine olive oil, garlic, salt, pepper, and crushed pepper.
- In a large pan over medium heat, pour olive oil mixture and heat for 1 to 2 minutes. Cook until garlic turns golden brown.
- Add chicken and cook only until no longer pink. Removed chicken pieces and place on plate.
- In the remaining oil mixture, cook carrots for 2 to 3 minutes until slightly tender. Add broccoli and corn. Cook for additional 1 to 2 minutes.
- Return chicken and cook pasta to dish. Stir until everything is covered in olive oil sauce.
- Serve immediately and enjoy!