Ingredients
Scale
- 1 lb chicken breast, cubed
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 cups cooked pasta
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Add cubed chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in cherry tomatoes, zucchini, and bell pepper. Cook for another 5 minutes until vegetables are tender.
- Add cooked pasta to the skillet. Season with salt, pepper, and Italian seasoning. Toss to combine.
- Remove from heat and sprinkle with Parmesan cheese and fresh basil before serving.
Notes
- Feel free to swap in any vegetables you have on hand.
- This recipe can easily be doubled for larger families.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
- Cholesterol: 70
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