Sautéed vegetable and chicken pasta with a light sauce make a delicious healthy meal.
8 oz. White Mushrooms (or any variety) -chopped
1 medium yellow Onion, sliced
4 Garlic Cloves, minced
2-3 zucchini, chopped
1 pint Cherry Tomatoes
1 pound Boneless, Skinless, Chicken Breast, cubed
2 Tbsp. Olive Oil,
Salt and black pepper to taste
1 tsp. Italian Seasoning
2 cups Chicken Stock
2 Tbsp. Corn Starch
1 Tbsp. Fresh Lemon Juice
8 oz. Spinach
14 oz. Linguine pasta
In large skillet over medium heat, add one tablespoon of oil and the chicken and cook for about 8-10 minutes.
Remove the chicken and set aside.
In the same skillet, over medium heat, add 1 tablespoon oil and sautee onions for about 3 minutes
Add the mushrooms and zucchini cook for another 3-5 minutes
Add the garlic and tomatoes and cook for an additional minute
Add the chicken and any juices that accumulated in the bowl back into the pan
In a large measuring cup, mix together the chicken stock, corn starch and lemon juice
Add the chicken stock mixture to the pan and bring to a boil; Season with salt, pepper and Italian seasoning; lower the heat and simmer for about 3-5 minutes.
Add the spinach and cooked pasta mix well;
Taste and adjust with salt and pepper to your taste.
Inessa, question about the chicken stock- is that the same thing as broth/bullion? this looks yummy!
Hi Olga, you can use Organic chicken bullion from Costco, or broth will work too. Chicken stock little richer than broth.
Where does the Italian seasoning come into the recipie?
Thank you for letting me know. I updated 🙂