This is a great weeknight meal loaded with fresh vegetables, and the best part is that you won’t have a ton of dirty dishes when you are done! The flavors of this dish reminded me a lot of those frozen creamy pasta and vegetable meals that you buy in the grocery store. Those are great convenience foods, but this is so much better and really doesn’t take that long to prepare. Even kids will eat this one up, vegetables and all!
One Pot Chicken and Veggie Pasta
- 2-3 chicken breasts, cut into 1-inch chunks
- 2 tablespoons Extra-Virgin Olive Oil
- Salt and Pepper
- 4 large garlic cloves, minced
- 1 cup of grape or cherry tomatoes, cut in half (or 1 7-oz jar of sundried tomatoes, drained)
- 3 cans (14.5 oz. each) chicken broth
- 1 lb uncooked penne pasta
- 2 cups of broccoli florets
- 2 medium carrots, peeled and cut into rounds
- 8 oz. reduced fat cream cheese, cut into cubes
- Freshly grated Parmesan cheese
- Fresh basil, chopped
Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper and add to the pot. Cook chicken, stirring frequently until no longer pink. Remove chicken from pot.
Add minced garlic, and heat until fragrant, about 1 minute. Add broth to the pot and increase heat to high. Cover and bring to a boil. Add pasta to the pot, cover and simmer vigorously for 8-10 minutes, or until pasta is almost cooked.
Stir in the broccoli and carrots, then reduce heat to medium and stir in the cream cheese. Once cream cheese has started to melt, gently fold in the tomatoes. Let simmer, stirring occasionally until vegetables are tender and cream cheese is melted and fully incorporated. Season with salt and pepper to taste. Top with freshly grated Parmesan cheese and basil, if desired. Serve immediately.
Source: Adapted from The Cooking Nurse, originally from Pampered Chef.
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