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

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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


  1. Cook pasta according to directions on package

  2. 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.

  3. Add onions, carrots, and zucchini to pan. Cook for 5-7 minutes until onions are translucent other vegetables are cooked through.

  4. Once pasta is cooked, drain and combine pasta with the chicken vegetable mixture. Stir in marinara sauce until warmed.

  5. Serve topped with grated Parmesan cheese


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