Linguine with Chicken and Sauted Vegetables

Chcken vegetable main

Sautéed vegetable and chicken pasta with a light sauce make a delicious healthy meal.

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Ingredients
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
 

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Direction:
In large skillet over medium heat, add one tablespoon of oil and the chicken and cook for about 8-10 minutes.

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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

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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;

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season with salt and pepper to your taste.

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Enjoy!!!

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Linguine with Chicken and Sauted Vegetables

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

Linguine with Chicken and Sauted Vegetables

Sautéed vegetable and chicken pasta with a light sauce make a delicious healthy meal.

Ingredients

  • 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

Instructions

  1. 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.
  2. In the same skillet, over medium heat, add 1 tablespoon oil and sautee onions for about 3 minutes
  3. Add the mushrooms and zucchini cook for another 3-5 minutes
  4. Add the garlic and tomatoes and cook for an additional minute
  5. Add the chicken and any juices that accumulated in the bowl back into the pan
  6. In a large measuring cup, mix together the chicken stock, corn starch and lemon juice
  7. Add the chicken stock mixture to the pan and bring to a boil; lower the heat and simmer for about 3-5 minutes.
  8. Add the spinach and cooked pasta mix well; season with salt and pepper to your taste.
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2 comments

  1. olga says:

    Inessa, question about the chicken stock- is that the same thing as broth/bullion? this looks yummy!

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