Chicken and Veggie Pasta (Freezable)

By KSmitherman

Ingredients

• Chicken Thigh, 1 thigh, bone and skin removed
• Chicken Breast, 1 breast, bone and skin removed
• Red Bell Pepper, fresh, 1 medium, chopped
• Yellow Sweet Corn, Frozen, 0.5 cup kernels
• Onions, raw, 1 small, chopped
• Garlic, 2 clove, minced
• Asparagus, fresh, 1 cup, chopped
• Olive Oil, 1 tbsp
• Petite Cut Diced Tomatoes, 3.5 cup, 2, 14.5 oz cans
• Whole Grain Penne Pasta, 6 oz, uncooked
• Salt, 1 tbsp
• garlic powder, 1 tsp
• onion powder, 1 tsp
• dried oregano, 1 tsp
• black pepper, 1 tsp
• Basil, 5 leaves

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

1. Grill chicken. ( I had leftover grilled chicken that I used).
2. Heat oil in large pot, add the garlic, onion and peppers. Cook for 2 minutes.
3. Add the corn and asparagus, cook for another minute.
4. Add the tomatoes and seasonings(not the fresh basil). Simmer for about 15 minutes.
5. Bring a med pot of water to a boil while the tomatoes are simmering. Cook the pasta until about 3/4 done (still crisp).
6. Drian pasta, add to the tomatoes and cook for another 5 minutes or until pasta is done.
7. Remove from heat and stir in the basil.

Be sure to adjust seasoning to your liking. Serve with mozzarella and/or parm cheese.
Makes 8-10, 1 cup servings ( I scooped mine out of the pot with a measuring cup).

Number of Servings: 9