Veggie Chicken Pasta

Name: Veggie Chicken Pasta
Total time: 45
Yield: 4
Ingredients: 2 cups whole wheat rotini pasta; 1 tablespoon olive oil, or as needed; 1 pound chicken, cut into bite-size pieces; 10 asparagus spears, cut into 1/2-inch lengths; 1 small zucchini, sliced; 1 small yellow squash, sliced; ½ small onion, sliced; ½ cup sliced mushrooms; ¾ cup low-sodium chicken broth; 1 tablespoon extra-virgin olive oil; 1 pinch red pepper flakes, or to taste; ½ cup feta cheese, crumbled

Recipe by dnce4mee from allrecipes.com

Lunch 45 Mins.

Ingredients

4 servings

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2 cups whole wheat rotini pasta
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1 tablespoon olive oil, or as needed
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1 pound chicken, cut into bite-size pieces
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10 asparagus spears, cut into 1/2-inch lengths
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1 small zucchini, sliced
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1 small yellow squash, sliced

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½ small onion, sliced
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½ cup sliced mushrooms
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¾ cup low-sodium chicken broth
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1 tablespoon extra-virgin olive oil
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1 pinch red pepper flakes, or to taste
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½ cup feta cheese, crumbled

Instructions

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.
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.
Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.