One Pot Creamy Chicken and Summer Vegetable Pasta
One Pot Creamy Chicken and Summer Vegetable Pasta is a healthy, no-cream pasta filled with season veggies, chicken, and topped with fresh basil! It's a perfect summertime pasta!
Servings: 6 servings
Calories: 593kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- ¼ teaspoon salt and pepper
- 16 ounces whole wheat angelhair or spaghetti pasta
- 3 cobs sweet corn kernels cut from the cob
- 1 ½ cups cherry or grape tomatoes halved
- 1 large zucchini cut into bite-sized pieces
- 2 cups chicken broth
- 1 ½ cups milk I used whole milk
- juice from 1 lemon
- 5 ounces shredded Parmesan cheese
- 3 tablespoons fresh basil for topping
Instructions
- In a large pot, heat olive oil over medium high heat.
- Add chicken and season with salt and pepper.
- Cook until browned on all sides. It's okay if the chicken isn't cooked through.
- Add pasta, corn, tomatoes, zucchini, chicken broth, and milk.
- Over medium heat, bring to a simmer, pushing pasta so it is submerged under the broth.
- Let simmer, stirring occasionally for 10 minutes, or until the pasta is softened and the broth/milk mixture is mostly absorbed.
- Add lemon juice and Parmesan cheese, and stir to combine.
- Serve topped with fresh basil.
- Enjoy!
Nutrition
Calories: 593kcal | Carbohydrates: 71g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 893mg | Potassium: 874mg | Fiber: 4g | Sugar: 10g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 389mg | Iron: 2mg