Veggie Chicken Pasta


This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 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


  1. 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.

  2. 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.

  3. Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.

  4. Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts (per serving)

496 Calories
18g Fat
46g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 496
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 98mg 33%
Sodium 442mg 19%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 40g
Vitamin C 13mg 67%
Calcium 210mg 16%
Iron 4mg 23%
Potassium 623mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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