30 Minute Chicken and Vegetable Skillet Pasta
This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!
Servings: 4
Calories: 364kcal
Ingredients
- 8 ounces uncooked dried penne pasta
- 3 tablespoons olive oil divided
- 1 pound boneless, skinless chicken cut into 1 to 2 inch strips
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium red pepper chopped
- 1 medium yellow pepper chopped
- 1 medium orange pepper chopped
- 2 medium shallots diced
- 2 cloves fresh garlic minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh or dried parsley
Instructions
- Cook penne according to the package directions. Once cooked, measure out ½ cup of the pasta water and set aside for later. Drain the pasta and set aside.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
- Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
- Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and ½ cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
- Transfer to a large serving bowl or platter.
- Sprinkle with fresh or dried parsley.
Video
Nutrition
Calories: 364kcal | Carbohydrates: 27g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 691mg | Potassium: 553mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2118IU | Vitamin C: 136mg | Calcium: 28mg | Iron: 2mg