High Protein Chicken and Vegetable Pasta
Tender chicken thighs and colorful vegetables tossed with whole wheat pasta in a light, flavorful garlic and herb sauce. A satisfying and protein-rich meal.
Ingredients
- Boneless, skinless chicken thighs300 g
- Whole wheat pasta (linguine or spaghetti)100 g
- Vegetable or chicken broth (low sodium)150 ml
- Garlic (minced)4 cloves
- Broccoli florets100 g
- Carrots50 g
- Red bell pepper50 g
- Olive oil12 g
- Red bell pepper50 g
- Salt0.8 tsp
- Black pepper0.5 tsp
- Fresh parsley (chopped)15 g
Instructions
- 1Step 1
Cut chicken thighs into bite-sized pieces. Season generously with salt and black pepper.
- 2Step 2
Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 3Step 3
While pasta cooks, heat olive oil in a large pan or skillet over medium-high heat.
- 4Step 4
Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- 5Step 5
Add minced garlic to the pan and sauté for 1 minute until fragrant.
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