Chicken, Pasta and Vegetables

    Chicken, Pasta and Vegetables


    28 people made this

    This is a great dinner pasta that includes chicken and vegetables. I make it for the kids and they love it even with carrots and zucchini included.

    Serves: 8 

    • 1 tablespoon olive oil
    • 12 cloves garlic, crushed and divided
    • 4 zucchini, thinly sliced
    • 1 pinch salt and pepper, to taste
    • 300g skinless, boneless chicken breast halves, cut into bite size pieces
    • 500g carrots, peeled and thinly sliced
    • 500g farfalle (bow tie) pasta
    • 65g butter
    • 400ml chicken stock
    • 3/4 cup (190ml) water
    • 1 chicken stock cube, crumbled
    • 1/2 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Heat the oil in a frypan over medium heat and cook 4 cloves of garlic for 1 minute until golden brown.
    2. Place zucchini in the frypan, season with salt and pepper then cook until tender. Set aside.
    3. Place chicken in the frypan and cook for 10 minutes or until juices run clear.
    4. Place the carrots in a saucepan with enough water to cover and bring to a boil. Cook until tender, drain and set aside.
    5. Bring a large saucepan of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
    6. Melt the butter in the frypan over medium heat and cook the remaining garlic until golden brown. Pour in the chicken stock and water then stir in stock cube until dissolved.
    7. Gradually stir in Parmesan cheese. Mix in zucchini, chicken and carrot then continue cooking until heated through. Gently toss with pasta to serve.

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