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recipe image Whole Wheat Pasta with Chicken & Vegetables

Whole Wheat Pasta with Chicken & Vegetables

Tender chicken, vibrant vegetables, and hearty Whole Wheat Pasta come together with the help of I Can't Believe It's Not Butter!® Salted Sticks to make this flavor-packed dish that’s just as comforting as it is delicious!

Tender chicken, vibrant vegetables, and hearty Whole Wheat Pasta come together with the help of I Can't Believe It's Not Butter!® Salted Sticks to make this flavor-packed dish that’s just as comforting as it is delicious!

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  • Prep time
    10 min
  • Ready in time
    30 min
  • Servings
    Portions 4
  • Difficulty
    Medium

Ingredients

  • 8 oz uncooked whole wheat pasta (penne, rigatoni, or shells)
  • 4 tbsp I Can't Believe It's Not Butter!® Salted Sticks
  • 1 lb chicken breast or chicken thighs
  • 3 cloves garlic, crushed
  • 2 zucchinis, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp crushed red pepper flakes (optional, for spice)
  • 1 tsp dried Italian seasoning
  • salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1/2 cup reserved pasta cooking water
  • fresh basil leaves (optional, for garnish)

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.
      2. Heat 2 tbsp of I Can’t Believe It’s Not Butter in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until golden brown and fully cooked, about 6-8 minutes. Remove chicken from the skillet and set aside.
      3. In the same skillet, add the remaining I Can’t Believe It’s Not butter. Sauté the zucchini and tomatoes until soft, about 4-5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Season with Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
      4. Return the cooked chicken to the skillet. Add the cooked pasta and 1/2 cup of reserved pasta water to the skillet. Toss everything together over medium heat until the sauce coats the pasta evenly.
      5. Stir in the Parmesan cheese until melted and combined. Adjust seasoning as needed.
      6. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
      Other vegetables, like bell peppers or asparagus, can be used in the recipe instead of zucchini and tomato. If substituting, use a total of about 3 cups diced vegetables. Cooking times may need to be adjusted depending on vegetables used.

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