Name: Veggie Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole wheat rotini pasta - 2 cups; Olive oil, or as needed - 1 tablespoon; Chicken, cut into bite-size pieces - 1 pound; Asparagus spears, cut into 1/2-inch lengths - 10; Zucchini, sliced - 1 small; Yellow squash, sliced - 1 small; Onion, sliced - ½ small; Sliced mushrooms - ½ cup; Low-sodium chicken broth - ¾ cup; Extra-virgin olive oil - 1 tablespoon; Red pepper flakes, or to taste - 1 pinch; Feta cheese, crumbled - ½ cup

Ingredients for - Veggie Chicken Pasta

1. Whole wheat rotini pasta 2 cups

2. Olive oil, or as needed 1 tablespoon

3. Chicken, cut into bite-size pieces 1 pound

4. Asparagus spears, cut into 1/2-inch lengths 10

5. Zucchini, sliced 1 small

6. Yellow squash, sliced 1 small

7. Onion, sliced ½ small

8. Sliced mushrooms ½ cup

9. Low-sodium chicken broth ¾ cup

10. Extra-virgin olive oil 1 tablespoon

11. Red pepper flakes, or to taste 1 pinch

12. Feta cheese, crumbled ½ cup

How to cook deliciously - Veggie Chicken Pasta

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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