Since my mum didn’t cook frequently, you can be sure that this pizza is simple to make. It also tastes fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups whole wheat rotini pasta
- 1 tablespoon olive oil, or as needed
- 1 pound chicken, cut into bite-size pieces
- 10 asparagus spears, cut into 1/2-inch lengths
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- ½ small onion, sliced
- ½ cup sliced mushrooms
- ¾ cup low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 pinch red pepper flakes, or to taste
- ½ cup feta cheese, crumbled
Instructions
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 7 g |
| Sodium | 442 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Needs tweaking with seasoning but tasty and quick to prep
During Covid, you work with what you have: regular pasta, no mushrooms but sun dried tomatoes, and the tips from other reviewers! We thought the feta cheese, crushed red pepper flakes and sun dried tomatoes made this recipe. It would work with a variety of veggies, I think. Easy and tasty. Great weekday dinner.
This dish had more flavor than I expected. I did add 1/3cup of sun-dried tomatoes. I didn’t use mushrooms and added 1/2cup of shredded carrot-YUM!
I was worried about this being to healthy for my teenagers but they loved it and so did I! My 13 year old even said, “We should eat healthy like this more often.”
Very good flavor. a would definitely add tomatoes for color if nothing else. Thought sundried tomatoes would be good as well. Will make again soon.
I skipped the carbs and string shredded the squash and zucchini for a pasta like dish. Turned out pretty healthy and good
This was a delicious one-dish meal. We didn’t have any feta cheese so used parmesan. My husband likes it too–always a plus!
I seasoned it with basil and the juice of half a lime and threw in some green onions too! Really yummy!
This is a keeper!! Quick, easy and very flavorful. I must admit that we didn’t follow the recipe exactly….we substituted pork for chicken because we had already planned on pork for supper when we came across this recipe. It worked great although chicken would be good as well. Two other things were modified. One, the red pepper flakes were added with the broth and 1 teaspoon of corn starch was mixed in right before the pasta was added to thicken the broth a little. We happened to have fresh parsley on hand so used it as a garnish along with the feta. All of the flavored popped.