Chicken and Vegetable Skillet with Barilla Pasta

A one-pan Italian dinner featuring chicken breasts, colorful vegetables, and pasta in a flavorful, low-sodium tomato sauce.

Ingredients

• 1.1 kg Chicken breasts
• 454 g Pasta
• 2 cups Broccoli Florets
• 1 Yellow Onions
• 2 cups Low-Sodium Tomato Sauce
• 2 cloves Garlic
• 1 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes (optional)
• 1/4 cup Grated Parmesan Cheese (optional)

Instructions

1. Cut chicken breasts into bite-sized pieces.
2. Dice onion and mince garlic.
3. In a large skillet, heat olive oil over medium-high heat. Brown chicken in batches to avoid overcrowding the pan. Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
4. Add onion and garlic and cook until softened and fragrant, about 2-3 minutes.
5. Stir in tomato sauce, Italian seasoning, red pepper flakes (if using), and broccoli florets.
6. Bring to a simmer, then add pasta. Add additional water or broth if needed to ensure pasta is covered.
7. Cover and cook until pasta is tender and chicken is cooked through, about 15-20 minutes. Stir occasionally to prevent sticking.
8. Garnish with grated Parmesan cheese (if using) before serving for added flavor.
9. Ensure chicken is cooked to a safe internal temperature to prevent foodborne illness.

Cuisine: Italian

Suitability: low sodium,high protein

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 5

Meal Type: dinner