quick and healthy recipes // The Stay At Home Chef

  • 1/2 pound Fusilli Pasta
  • 2 tablespoons Olive Oil divided
  • 1 Chicken Breast
  • Salt and Pepper to taste
  • 1 teaspoon minced Garlic
  • 1 cup Broccoli florets
  • 1/2 cup diced Zucchini
  • 1/4 cup Asparagus tips
  • 1/4 cup Bell Peppers
  • 6-8 Cherry Tomatoes
  • 1 tablespoon Italian Seasoning Blend
  • 1/4 cup Heavy Cream
  • Grated Parmesan
INSTRUCTIONS
  • Cook the pasta according to package directions till al dente.
  • Season the chicken breast with salt and pepper.
  • Heat a tablespoon of olive oil in a large pan and slide in the chicken breast. Cook on both sides for 4-5 minutes each till the chicken breast is cooked through.
  • Remove the chicken breast and let it rest. Once rested for 4-5 minutes, slice the breast or cut it into small bite sized pieces based on your preference and set aside while you cook the pasta.
  • In the same pan, add the remaining oil and garlic. Saute the garlic till fragrant and add broccoli and asparagus. Cook on medium high heat for 2-3 minutes and add the remaining vegetables. Saute the vegetables for another 2-3 minutes and add the cooked pasta, italian seasoning blend, salt, pepper and heavy cream. Toss everything well till the cream coats the pasta and mix in the chicken.
  • Top with grated parmesan and serve immediately.

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