Tuesday, October 13, 2009

Pasta with Sauteed Chicken and Vegetables

When we were first dating, my husband and I would go to this really cute Italian restaurant a couple times a month. After the restaurant closed, I really missed my favorite dish. So, I tried to create my own.

Here's what I came up with:

Pasta with Chicken and Vegetables

  • 3/4 lb. boneless skinless chicken breast, cut into bite-size pieces
  • olive oil
  • garlic
  • carrots
  • peppers
  • onion
  • 1 -2 bags of baby spinach
  • broccoli
  • Italian seasoning
  • crushed red pepper flakes
  • 1 lb cooked pasta (I usually use linguine or penne)


  • Saute chicken in hot olive oil until slightly browned
  • Add onions, peppers, garlic and carrots, Italian Seasoning and crushed red pepper.
  • Saute until onions start to appear translucent.
  • Add spinach, more garlic and oil if needed. I usually add a bit of oil and spices with each new addition.
  • Saute until spinach is limp.
  • Stir together, add more Italian Seasoning and crushed red pepper (if you like) and cook about 5-10 minutes longer.
  • Add broccoli and cover. Cook until broccoli is to desired doneness.
  • Add to hot, cooked pasta.

Notes: I've also made this with chicken stock in place of the oil. Zucchini and mushrooms are also good added to this dish. I didn't include measurements for the veggies, I usually just wing it every time I make it. Once I subbed bacon for the chicken and it was really good!

If you decide not to add oil with each addition, or if it seems like there's not enough "sauce" to cover the pasta, then the following recipe may come in handy:

  • 1 1/2 cups extra virgin olive oil
  • 8 cloves garlic, minced
  • 1-2 tsp. crushed red pepper flakes


  • Saute garlic in hot oil until slightly golden.
  • Add red pepper flakes, saute for about 30 seconds.
  • Pour over pasta and veggie mixture. Toss until evenly coated.

This dish is really good served along with a salad and garlic bread.


  1. I will have to try this recipe it sounds wonderful. THANKS!!! Geri

  2. Thanks, Geri! Let me know if you try it!

  3. This recipe sounds like a winner. My kids might even be tricked into eating the veggies :) Thanks for stopping by my blog today. I think that you can definitely justify the cost of a whiteboard for freezer inventory without having to wait for next year's back to school sales. I know what you mean about not paying full price. I am an avid couponer and am appalled if I am forced to pay full price for an item.

  4. Yum....this sounds lip lickin' good. I especially like the "extra sauce" recipe, I can think of several dishes where that would come in handy.