Quick Weeknight Veggie Chicken Pasta  

Easy, effortless and delicious pasta

This veggie chicken pasta recipe is nutrient packed, delicious and quick. Who doesn’t love that? You can switch up the pasta for your preference and use any leftover meat. Rotisserie chicken is a quick and easy protein in this recipe.  

Makes 4 Servings 

What You Need 

Veggie Chicken Pasta Ingredients:

• 1 package of pasta of choice (roughly 340g dried pasta) – I like using gnocchi, ravioli or spiral pasta  
• 2tbsp Olive oil  
• 2 cups shredded rotisserie chicken (or 2 cooked chicken breasts, diced)  
• 1 bell pepper, diced 
• 1 zucchini, diced 
• ½ red onion, sliced 
• 250g mushrooms, sliced  
• 4 cups spinach  
• ½ cup sun dried tomatoes  
• ½ tsp dried oregano 
• ½ tsp garlic powder  
• Red pepper flakes as desired  
• 2 tbsp pine nuts    
• ½ cup flaked parmesan cheese  
• ½ cup fresh basil   

How to Make the Veggie Chicken Pasta Recipe

1. Boil water and cook pasta as per directions. Drain and set aside  
   
2. In a large fry pan, add olive oil and all vegetables except for spinach. Cook until soft and tender. Add chicken and spinach, cook until chicken is heated through, and spinach is wilted. Add spices and pine nuts. Tossing to combine.   
   
3. Serve on 4 plates and top with parmesan cheese and fresh basil.   

If you tried this quick and easy Veggie Chicken Pasta Recipe, let us know your thoughts down below in the comments or tag us on Facebook and Instagram @healthstandnutrition! We’d love to see how it turned out for you!

Nutrients per serving: 

594 Calories 
78.6 g Carbohydrates 
33.7 g Protein 
16.9 g Fat 
6.4 g Fibre 

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