Veggie and Chicken Pasta for One

February 26, 2019

Author Notes: This pasta is super adaptable and can be made using different vegetables or meats depending on what you have on hand! It's perfect for a quick lunch. This recipe serves one but could easily be doubled for two.Rebekah Black

Serves: 1 person
Prep time: 10 min
Cook time: 20 min

Ingredients

  • 55 grams small pasta (such as macaroni or farfalle)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped fresh vegetables in 1-inch pieces (such as eggplant and summer squash)
  • 1/2 teaspoon minced garlic
  • 1/4 cup chopped tomato
  • 3 ounces chicken breast, chopped into 1-inch pieces
  • 4 ounces fresh mozzerella cheese, cut in 1-inch pieces
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon grated parmesan cheese
In This Recipe

Directions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve 1/4 cup of pasta liquid.
  2. Heat 1 tbsp olive oil in large skillet over medium heat.
  3. Season chicken with salt and pepper and add to pan. Cook until chicken is done and no longer pink on inside, about 6-7 minutes. Remove chicken from pan.
  4. Add 1 tbsp olive oil to pan, add veggies. Season with salt and pepper. Cook until tender, about 6-7 minutes. Add tomatoes and cook for an additional 1-2 minutes.
  5. Return chicken to pan and add pasta, basil, and mozzarella cheese. Season with salt and pepper, to taste. Drizzle with an additional 1 tbsp olive oil, and add pasta water to loosen up, if needed. Cook until all ingredients are hot and cheese is melted (this part goes pretty fast and only needs maybe 2 minutes).
  6. Serve topped with freshly grated Parmesan cheese and more fresh basil.

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