Pasta and Veggie Medley

It is so healthy and yummy. Everyone from my 2 year old to picky in-laws love it. It is easy to recreate and when you make it, it is easy to put your own spin on it.

Pasta and Veggie Medley

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    1 Eggplant (medium size) diced 1 cn Diced tomatoes with juice
    1 Zucchini or squash diced 1 c Chicken stock
    1 ct Sliced Mushrooms of your choice 1/2 c White wine
    1 bn Green Asparagus in bite sized pieces 2 T Extra virgin olive oil
    1 ct Rotini Spiral Pasta (use fortified for extra benefits) 1 pn Salt and pepper to your liking
    1 lb Chicken breast cut into bite sized pieces


    Prep: 5 min Total: 30 min (Quick)
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    • 1

      Wash and dice up all of the veggies and chicken into bite sized pieces.

    • 2

      Heat 1 tbsp of olive oil in a large saute pan and add all the vegetables. You can season with salt, pepper and any other spices you care to use. Cook until desired texture.

    • 3

      In another saute pan, heat up the other tbsp of olive oil and add the chicken. Cook until cooked all the way through

    • 4

      Fill a large pot with water and heat until a boil. Add pasta once at a roiling boil.

    • 5

      In the pan with the vegetables, add the chicken stock, white wine and can of diced tomatoes. Add the chicken. Simmer until sauce reduces by half.

    • 6

      Drain pasta when finished cooking and add to the vegetable mixture. Stir and enjoy.

    • 7

      This recipe can be adjusted any way you like. You can use different veggies, use vegetable stock and no chicken to make vegetarian. You can use more wine and stock for more sauce and even add flour to thicken it up.

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