Pasta con Pollo e Verdure

Pasta con Pollo e Verdure is a delightful Italian dish that combines tender chicken, fresh vegetables, and al dente pasta, all tossed in a light garlic and olive oil sauce. This colorful and nutritious meal is perfect for a cozy dinner, offering a burst of flavors in every bite.

Ingredients

• Fusilli pasta - 150 grams
• Boneless chicken breast - 200 grams, diced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Italian seasoning - 1 teaspoon
• Parmesan cheese - 30 grams, grated
• Fresh basil - a handful, chopped

Steps

1. Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced chicken breast to the skillet and season with salt, black pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
4. Add the sliced zucchini, diced red bell pepper, and julienned carrot to the skillet. Stir well and cook for an additional 5-6 minutes until the vegetables are tender but still crisp.
5. Add the cooked pasta to the skillet and toss everything together until well combined. Cook for another 2 minutes to heat through.
6. Remove from heat and stir in the chopped fresh basil and grated Parmesan cheese. Serve immediately.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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