Chicken, Pasta and Vegetables

    1 hour 10 minutes

    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.

    29 people made this

    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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    Reviews in English (24)


    The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots!  -  12 May 2006  (Review from Allrecipes USA and Canada)


    Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth.  -  04 Sep 2005  (Review from Allrecipes USA and Canada)


    Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.  -  08 Feb 2008  (Review from Allrecipes USA and Canada)