Description
Chicken and Veggie Pasta with Rice is a hearty dish combining tender chicken, colorful vegetables, pasta, and rice in a light, flavorful sauce. This fusion meal is both filling and nourishing.
Ingredients
- chicken breast or thighs
- mixed vegetables (carrots, peas, bell peppers)
- pasta (penne or fusilli)
- cooked rice
- olive oil
- garlic
- onion
- chicken broth
- soy sauce
- parsley
Instructions
- Cook pasta according to package instructions; set aside.
- In a large skillet, heat olive oil and sauté garlic and onion until fragrant.
- Add chicken pieces and cook until browned and cooked through.
- Stir in vegetables and cook until tender-crisp.
- Add chicken broth and soy sauce; bring to a simmer.
- Add cooked rice and pasta; stir until well combined and heated through.
- Sprinkle with parsley before serving.
Notes
- Use shrimp or tofu instead of chicken.
- Add spinach or kale for extra greens.
- Substitute quinoa or couscous for rice.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water.
- This recipe is great for using up leftover rice.
- Any quick-cooking vegetables like zucchini, mushrooms, or snap peas work well.
- To make it gluten-free, use gluten-free pasta and tamari instead of soy sauce.
- It can be frozen for up to 2 months but is best enjoyed fresh.
- Add a squeeze of lemon juice or sprinkle with Parmesan for extra flavor.
- If using pre-cooked chicken, add it at the end just to heat through.
- This dish works well for meal prep and reheats nicely.
- If you prefer, you can omit the rice and double the pasta or add another grain.
- For sauce alternatives, try pesto, tomato sauce, or teriyaki sauce.
- Add red pepper flakes or sliced chili for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg