Tomato Chicken & Vegetable Pasta
Pasta is one of our go-to meals. My kids will eat most types of pasta and on occasion I can sneak in some good vegetables without them always noticing.
Recently while I was at the store I was looking for a quick dinner option and saw a frozen family meal of pasta, vegetables and chicken. It was $10 for a package that would probably feed 3 people. I considered buying it but then my more rational side decided that I could make a similar dish for half the price. I knew I already had most of the ingredients at home so I grabbed some more chicken and pasta and set off to make it at home.
Aside from having to chop the vegetables myself, I think the at home version probably took about the same time to cook. It fed more people and cost a lot less. So I consider that a win. Plus, my kids absolutely loved it.
Tomato Chicken & Vegetable Pasta
Ingredients
- 16 ounces Uncooked Rotini Pasta
- 1 zucchini, chopped
- 1 large carrot, diced
- 1/2 onion, diced
- 1 lb boneless, skinless chicken breast, cut into bite size pieces
- 1 tbsp olive oil
- 1 jar marinara sauce
Instructions
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Cook pasta according to directions on package
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Meanwhile, in a large skillet heat olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
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Add onions, carrots, and zucchini to pan. Cook for 5-7 minutes until onions are translucent other vegetables are cooked through.
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Once pasta is cooked, drain and combine pasta with the chicken vegetable mixture. Stir in marinara sauce until warmed.
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Serve topped with grated Parmesan cheese
