Sautéed vegetable and chicken pasta with a light sauce make a delicious healthy meal.
8 oz. White Mushrooms (or any variety) -chopped
1 medium yellow Onion, sliced
4 Garlic Cloves, minced
2-3 zucchini, chopped
1 pint Cherry Tomatoes
1 pound Boneless, Skinless, Chicken Breast, cubed
2 Tbsp. Olive Oil,
Salt and black pepper to taste
1 tsp. Italian Seasoning
2 cups Chicken Stock
2 Tbsp. Corn Starch
1 Tbsp. Fresh Lemon Juice
8 oz. Spinach
14 oz. Linguine pasta
In large skillet over medium heat, add one tablespoon of oil and the chicken and cook for about 8-10 minutes.
Remove the chicken and set aside.
In the same skillet, over medium heat, add 1 tablespoon oil and sautee onions for about 3 minutes
Add the mushrooms and zucchini cook for another 3-5 minutes
Add the garlic and tomatoes and cook for an additional minute
Add the chicken and any juices that accumulated in the bowl back into the pan
In a large measuring cup, mix together the chicken stock, corn starch and lemon juice
Add the chicken stock mixture to the pan and bring to a boil; lower the heat and simmer for about 3-5 minutes.
Add the spinach and cooked pasta mix well;
season with salt and pepper to your taste.
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