Chicken and Pasta with Sauteed Veggies

This Chicken and Pasta with Sauteed Veggies dish is a simple meal that comes together in under 25 minutes…perfect for a weeknight meal!

This meal is so nice…we made it thrice, in the span of a week!

Simple. Nourishing. And loaded with flavor. If you shy away from chicken thighs, DON’T!! The fat from the thighs lends sooo much juicy flavor that you don’t get if you stick with chicken breasts. Trust me.

This Chicken and Pasta with Sauteed Veggies comes together truly in 25 minutes. Cook the chicken, saute the veggies, and finish off with quickly making the pasta. Mix it all together and BOOM, you’re done! Makes for the perfect spring meal when zucchini and yellow squash are in season!

We enjoy using the chickpea pasta from Banza, and I’m still *currently* dairy free so we use the Violife brand — their “parmesan” is actually pretty tasty and I like how it shreds 🙂 but if you tolerate regular wheat/gluten and high quality dairy….use the real things, sister!

Print Recipe

Chicken and Pasta with Sauteed Veggies

This simple dinner comes together in under 25 minutes, making it perfect for a weeknight meal!

Prep Time

5 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1-2 tbsp grass-fed ghee
• 2 chicken thighs, chopped
• 2 cloves garlic, minced
• 1 zucchini, quartered
• 1 yellow squash, quartered
• 4-6 kale leaves, destemmed and chopped
• 1 tsp herbes de provence
• Sea salt and ground pepper, to taste
• Garlic powder, to taste
• 1/2 lemon
• 1/2 box chickpea pasta, or pasta of choice
• red pepper flakes, to garnish
• 3-4 tbsp Parmesan cheese dairy free if needed

Prep Time 5 minutes Cook Time 20 minutes Servings servings Ingredients 1-2 tbsp grass-fed ghee 2 chicken thighs, chopped 2 cloves garlic, minced 1 zucchini, quartered 1 yellow squash, quartered 4-6 kale leaves, destemmed and chopped 1 tsp herbes de provence Sea salt and ground pepper, to taste Garlic powder, to taste 1/2 lemon 1/2 box chickpea pasta, or pasta of choice red pepper flakes, to garnish 3-4 tbsp Parmesan cheese dairy free if needed

Instructions

1. Heat ghee/oil in a large skillet over medium heat. Add in cubed chicken and season with salt, pepper, garlic powder, and herbs de provence, then cook until no longer pink. Once fully cooked, remove from pan and set aside in a bowl.
2. Add additional ghee/oil to the skillet if needed, then add in minced garlic and saute for 30-60 seconds or until fragrant. Add in zucchini, squash, and kale. Add seasonings as desired, then saute until softened and tender, roughly 7-10 minutes.
3. While veggies cook, bring a pot of water to a boil. Once boiling, add in pasta to cook.
4. Once pasta has cooked, drain from water and add noodles to skillet with veggies. Add in the cooked chicken and lemon juice. Stir everything together to combine, then serve topped with red pepper flakes and shredded cheese. Enjoy!!!