Garlic Chicken and Veggie Pasta

If you don’t know what to eat for your dinner today, you are on the right track. Here is the best delicious dish – Garlic Chicken and Veggie Pasta. That is the perfect combination of all ingredients, chicken, pasta, garlic, veggie, and others.  All works well in one and are packed with full of taste, flavor, and color. This also is one of the most favorite foods of my family. Everyone love eating it, especially my kids. When serving, it is gone very quick. And now, it is in regular rotation of daily meals. That is reason why I want to share the good food.

For those whom are big fan of chicken or pasta, the recipe is the best of the best choice. It is not only delicious but also easy to make. The simple ingredients and detailed instructions of the recipe, whether you are not good at cooking, you will easily have delicious and nutritious dish to treat yourself, your family. The dish is great for any meal, lunch or dinner, it is great for all.

It is incredible things that is you can store the dish in the fridge up to 3-4 days. Whenever you craving, it is always ready to serve. Let’s save it on your cooking handbook and explore it with us. The best things of the recipe is waiting for you ahead.

Garlic Chicken and Veggie Pasta

Recipe by Maria Vergara


  • 1 lb chicken breast (455 g), diced

  • 4 cups fresh kale (270 g), chopped

  • 2 carrots, sliced

  • 1 zucchini, sliced

  • 1 yellow squash, sliced

  • 4 tablespoons olive oil, divided

  • 2 cloves garlic, minced

  • 3 cups whole grain whole wheat rotini pasta (600 g), cooked al dente (according to package instructions)

  • 2 teaspoons salt, divided

  • 2 teaspoons dried oregano, divided

  • 2 teaspoons pepper, divided


  • large skillet on medium-high heat, heat 2 tablespoons of olive oil.
  • Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet. Set aside.
  • Add carrots to skillet and sauté for 2-3 minutes until tender.
  • Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
  • Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale wilt.
  • Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies.
  • Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
  • To cool for about 10 minutes before filling the containers. Store in the fridge up to 4 days.
Garlic Chicken and Veggie Pasta
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