Garlic Parmesan Chicken and Vegetable Pasta
Tender chicken and whole-wheat pasta tossed with mushrooms, zucchini, garlic, chicken broth, and a light Parmesan sauce.
- Calories
- 770
- Protein
- 51g
- Carbs
- 72g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breast, sliced1 1/2 lb
- whole-wheat pasta12 oz
- mushrooms, sliced8 oz
- zucchini, sliced8 oz
- parmesan cheese, grated3 oz
- chicken broth2 cup
- milk8 tbsp
- garlic (minced)1
- cooking oil4 tsp
- butter2 tbsp
Instructions
- 1Bring a pot of water to a boil and cook the pasta until just tender. Drain it and reserve a little cooking water.
- 2Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked, then transfer it to a plate.
- 3Add the butter, mushrooms, and zucchini to the skillet. Cook until the vegetables soften and begin to brown.
- 4Add the garlic and cook briefly. Pour in the broth and milk, scraping up any browned bits. Simmer until the liquid slightly thickens.
- 5Return the chicken and pasta to the skillet. Toss with the Parmesan, adding a small splash of reserved pasta water if needed to loosen the sauce. Serve immediately.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.