Sautéed Vegetable and Chicken Pasta
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
A delicious sauteed vegetable and chicken pasta with a light sauce
  • 8 oz. Baby Bella Mushrooms, chopped
  • 1 medium Red Onion, sliced
  • 4 Garlic Cloves, minced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 pint Cherry Tomatoes
  • 1½ pound Boneless, Skinless, Chicken Breast, cubed
  • 2 tablespoon Olive Oil, divided
  • ½ teaspoon Coarse Kosher Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon dried rosemary
  • 2½ cups Chicken Stock
  • 2½ tablespoons Corn Starch
  • Juice of one Lemon
  • 9 oz. Spinach
  • 14.5 oz Barilla Plus Multi Grain Pasta, cooked to package directions
  1. In a medium bowl, add the chicken, 1 tablespoon oil, salt,pepper, Italian Seasoning and rosemary. Toss to incorporate and set aside.
  2. In large 12" skillet over medium heat, add the chicken and cook until no longer pink in the middle, about 8-10 minutes. Remove the chicken and set aside.
  3. In the same skillet, over medium heat, add 1 tablespoon oil.
  4. Sautee onions and mushrooms until onions are translucent, about 5 minutes.
  5. Add the tomatoes ,zucchini and squash, cook until the tomatoes start to pop open a bit.
  6. Add the garlic and cook for an additional minute.
  7. Add the chicken and any juices that accumulated in the bowl back into the pan.
  8. In a large measuring cup, mix together the chicken stock, corn starch and lemon juice.
  9. Add the chicken stock mixture to the pan and bring to a light boil until it thickens to your liking.
  10. Add the spinach and allow it to wilt down.
  11. Add the cooked pasta, stir to combine and season with salt and pepper to your liking.
Use a BIG 12" skillet....This make A LOT of food!
Recipe by The Hungry Housewife at