Ingredients45 m servings 496 cals
- 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.
- 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.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Per Serving: 496 calories; 18.1 g fat; 46 g carbohydrates; 40.2 g protein; 98 mg cholesterol; 442 mg sodium. Full nutrition
ReviewsRead all reviews 6
I was worried about this being to healthy for my teenagers but they loved it and so did I! My 13 year old even said, "We should eat healthy like this more often."
Very good flavor. a would definitely add tomatoes for color if nothing else. Thought sundried tomatoes would be good as well. Will make again soon.
I skipped the carbs and string shredded the squash and zucchini for a pasta like dish. Turned out pretty healthy and good
This was a delicious one-dish meal. We didn't have any feta cheese so used parmesan. My husband likes it too--always a plus!
I seasoned it with basil and the juice of half a lime and threw in some green onions too! Really yummy!