Pasta with Chicken, Zucchini, and Sweet Peas (35-40 Minutes)

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Bowtie pasta, also known as farfalle, takes center stage in this delightful dish, pairing perfectly with savory chicken pieces and a medley of fresh vegetables. The balance between the hearty chicken and the lightness of zucchini, squash, and sweet peas creates a meal that’s satisfying without being overly heavy. Whether you’re looking to impress dinner guests or whip up a quick weeknight meal, this pasta dish is sure to hit the spot.

  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 oz bowtie (farfalle) pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium zucchini, sliced into rounds
  • 1 medium yellow squash, sliced into rounds
  • 1 cup fresh sweet peas (or frozen, thawed)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • Salt and pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Cook Pasta (10-12 minutes): In a large pot of boiling salted water, cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.
  2. Cook Chicken (6-8 minutes): In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until golden and cooked through. Remove chicken from the skillet and set aside.
  3. Sauté Vegetables (6-8 minutes): In the same skillet, add the remaining 1 tablespoon of olive oil. Add garlic and sauté for a minute, then add zucchini and squash rounds. Cook for about 4-5 minutes until the vegetables begin to soften. Add the sweet peas and cook for an additional 2-3 minutes.
  4. Combine and Serve (5-7 minutes): Return the chicken to the skillet. Pour in the chicken broth and bring the mixture to a simmer, allowing the flavors to meld together. Adjust seasoning with salt and pepper. Add the cooked bowtie pasta to the skillet and toss everything together until heated through. Sprinkle with freshly grated Parmesan cheese and garnish with fresh basil or parsley.

Notes

The beauty of this dish is in its simplicity and adaptability. Feel free to customize it by adding other vegetables or herbs of your choice. If you prefer a creamier texture, consider adding a splash of cream or a dollop of ricotta cheese. Pair this dish with a crisp white wine or a refreshing iced tea for an even more enjoyable dining experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 12g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg

Pair this with...

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

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