Healthy Chicken & Veggie Pasta Recipe by HardDog1110
Healthy Chicken & Veggie Pasta Cooking Instructions 30 mins 1 This meal requires fast hands. Cut your chicken and veggies up ahead of time and have your pasta on hand. 2 Boil salted water for your pasta. I used linguine. 3 Heat oil and garlic in a large skillet for you veggies over medium heat. 4 Add the veggies (except the tomatoes) once the oil shimmers and responds like a lighter liquid. 5 Coat the veggies in the oil by stirring them. 6 Drop the pasta once the water is ready and cook until al dente. 7 Add oil to another pan and heat over medium flames. 8 Achieve the aforementioned readiness of the oil and add the chicken, coating the pieces with the oil and garlic. 9 Add the basil to the chicken and stir to incorporate the herb's oils. 10 The pasta should just about be done; strain then return to the pot. 11 In a saucepan, heat oil over medium heat. 12 Add garlic and cook for 2 minutes. 13 Add chicken to the veggies. 14 Add the chicken broth; bring to a boil. 15 Whisk in the cream cheese, grated Parmesan, flour, salt, and pepper. 16 Cook for 5 minutes; stir well. 17 Add sauce to pasta and stir to coat noodles evenly-ish. 18 Add chicken and veggies to pasta. 19 Add tomatoes to the pasta (you thought I forgot about those, didn't you!? Naysayer!!!) and stir to mix it all up. 20 Serve hot with your favorite topping. 21 Enjoy your 130 calorie/person meal! 1 This meal requires fast hands. Cut your chicken and veggies up ahead of time and have your pasta on hand. 1 This meal requires fast hands. Cut your chicken and veggies up ahead of time and have your pasta on hand. 2 Boil salted water for your pasta. I used linguine. 2 Boil salted water for your pasta. I used linguine. 3 Heat oil and garlic in a large skillet for you veggies over medium heat. 3 Heat oil and garlic in a large skillet for you veggies over medium heat. 4 Add the veggies (except the tomatoes) once the oil shimmers and responds like a lighter liquid. 4 Add the veggies (except the tomatoes) once the oil shimmers and responds like a lighter liquid. 5 Coat the veggies in the oil by stirring them. 5 Coat the veggies in the oil by stirring them. 6 Drop the pasta once the water is ready and cook until al dente. 6 Drop the pasta once the water is ready and cook until al dente. 7 Add oil to another pan and heat over medium flames. 7 Add oil to another pan and heat over medium flames. 8 Achieve the aforementioned readiness of the oil and add the chicken, coating the pieces with the oil and garlic. 8 Achieve the aforementioned readiness of the oil and add the chicken, coating the pieces with the oil and garlic. 9 Add the basil to the chicken and stir to incorporate the herb's oils. 9 Add the basil to the chicken and stir to incorporate the herb's oils. 10 The pasta should just about be done; strain then return to the pot. 10 The pasta should just about be done; strain then return to the pot. 11 In a saucepan, heat oil over medium heat. 11 In a saucepan, heat oil over medium heat. 12 Add garlic and cook for 2 minutes. 12 Add garlic and cook for 2 minutes. 13 Add chicken to the veggies. 13 Add chicken to the veggies. 14 Add the chicken broth; bring to a boil. 14 Add the chicken broth; bring to a boil. 15 Whisk in the cream cheese, grated Parmesan, flour, salt, and pepper. 15 Whisk in the cream cheese, grated Parmesan, flour, salt, and pepper. 16 Cook for 5 minutes; stir well. 16 Cook for 5 minutes; stir well. 17 Add sauce to pasta and stir to coat noodles evenly-ish. 17 Add sauce to pasta and stir to coat noodles evenly-ish. 18 Add chicken and veggies to pasta. 18 Add chicken and veggies to pasta. 19 Add tomatoes to the pasta (you thought I forgot about those, didn't you!? Naysayer!!!) and stir to mix it all up. 19 Add tomatoes to the pasta (you thought I forgot about those, didn't you!? Naysayer!!!) and stir to mix it all up. 20 Serve hot with your favorite topping. 20 Serve hot with your favorite topping. 21 Enjoy your 130 calorie/person meal! 21 Enjoy your 130 calorie/person meal! 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