healthy chicken veggie pasta

Ingredients healthy chicken veggie pasta

Pasta
1/2 lb pasta
1 tsp salt
Veggies
3 tsp extra virgin olive oil
3 tsp garlic
1 bunch Asparagus
1/2 lb squash and zucchini
8 oz angel tomatoes
Protein
1 bunch fresh basil
1 tbsp extra virgin olive oil
1 1/2 lb sliced boneless skinless chicken breast
Creamy Cheese Sauce
1 1/2 tsp extra virgin olive oil
2 tbsp garlic
3/4 cup lower-sodium chicken broth
2 oz 1/3 less fat cream cheese
1/4 cup grated Parmesan cheese
1 tbsp flour
1/4 tsp salt
1/4 tsp pepper

how to make healthy chicken veggie pasta

This meal requires fast hands. Cut your chicken and veggies up ahead of time and have your pasta on hand.

Boil salted water for your pasta. I used linguine.

Heat oil and garlic in a large skillet for you veggies over medium heat.

Add the veggies (except the tomatoes) once the oil shimmers and responds like a lighter liquid.

Coat the veggies in the oil by stirring them.

Drop the pasta once the water is ready and cook until al dente.

Add oil to another pan and heat over medium flames.

Achieve the aforementioned readiness of the oil and add the chicken, coating the pieces with the oil and garlic.

Add the basil to the chicken and stir to incorporate the herb's oils.

The pasta should just about be done; strain then return to the pot.

In a saucepan, heat oil over medium heat.

Add garlic and cook for 2 minutes.

Add chicken to the veggies.

Add the chicken broth; bring to a boil.

Whisk in the cream cheese, grated Parmesan, flour, salt, and pepper.

Cook for 5 minutes; stir well.

Add sauce to pasta and stir to coat noodles evenly-ish.

Add chicken and veggies to pasta.

Add tomatoes to the pasta (you thought I forgot about those, didn't you!? Naysayer!!!) and stir to mix it all up.

Serve hot with your favorite topping.

Enjoy your 130 calorie/person meal!