CONFETTI CHICKEN PASTA RECIPE
INGREDIENTS
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Veggies & Pasta
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16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
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2 tbsp. olive oil, divided
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2 Boneless Skinless Chicken Breasts, cut in 1? cubes
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¼ tsp. salt
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¼ tsp. pepper
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½ c. Onion, diced
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2 cloves Garlic, minced
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1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
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1 c. Broccoli florets
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1 c. Asparagus, chopped in 1? pieces
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1 c. Grape tomatoes
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Cook your pasta and let it drain. (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook
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Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies (broccoli, asparagus) saving the tomatoes until the very end.
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When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!
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