Summer is the perfect time to cook with some veggies from your garden or the farmer’s market. This fresh dish is vibrant with color, full of vitamins and antioxidants, protein from the chicken and carbs from the pasta. It’s the whole dinner on one plate, beaming with flavor, which is why I named it Summer Garden Chicken Pasta.
Serves 3
Ingredients:
- 2 pieces boneless chicken breast
- ½ package pasta (rotini works well)
- ½ onion
- ½ tsp garlic powder
- 1 medium carrot
- 5 mushrooms
- 2 colorful bell peppers
- Fresh dill
- 2 tbsp soy sauce
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
- 2 tbsp Olive oil
Directions:
1. Boil water for the pasta. Once it’s boiling, add a dash of salt and drop the pasta in the pasta pot.
2. Heat up 2 tbsp olive oil in a wide pan.
3. Fine chop half an onion and add to the pan.
4. Peal and grate 1 carrot, add to the pan once onions are getting golden.
5. Cut the mushrooms in chunky pieces, add to the pan.
6. Add salt (kosher salt works best) and 1 tsp garlic powder. Mix everything well, continue cooking.
7. Cut the chicken breasts in 1-inch cubes, add to the pan. Season with ground pepper.
8. Chop the bell peppers into chunks, add to the pan, and mix well.
9. Continue cooking for 2-3 minutes.
10. Chop up a small bunch of fresh dill, add to the pan.
11. Add 2 tbsp soy sauce to the pan, mix well.
12. Top with 2 tbsp grated parmesan cheese and the prepared pasta. Mix everything well in the pan and cook for 1 more minute. Enjoy!
Prep time: 10 minutes. Cook time: 20 minutes
