Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 8 oz penne or rotini pasta
- 1 cup diced carrots
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté seasoned chicken until golden brown (about 5 minutes).
- Add minced garlic and chopped onion to the skillet; cook until fragrant.
- Pour in chicken broth; bring to a gentle simmer. Stir in heavy cream and thyme, allowing it to thicken for about 5 minutes.
- Mix in cooked pasta and veggies until everything is well coated in the sauce.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
Keywords: - For added nutrition, consider incorporating spinach or bell peppers. - Substitute turkey for chicken or use gluten-free pasta for dietary needs. - Leftovers can be stored in an airtight container for up to three days.