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Pasta with Rotisserie Chicken and Vegetables

Pasta with Rotisserie Chicken and Veggies

This pasta dish is packed full of nutrition and flavor! I like to use onion and garlic which are a staple for me. I add in quite a bit of freshly squeezed lemon juice, Italian seasoning, garlic salt, and parmesan. It’s a lighter pasta dish than what I normally make because it doesn’t have a cream sauce. The flavor is still great and it has so many veggies in it!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 753 kcal

Equipment

  • pot for pasta
  • large pan for everything else
  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • lemon squeezer

Ingredients
  

  • 10-12 oz pasta I like to use mini farfalle
  • 2 Cups chicken leftover rotisserie
  • 1 white onion
  • 4 Cups broccoli
  • 2 sweet bell peppers
  • 1 Cup grape tomatoes
  • 1 bunch of green onion the white tips and green tips should be separated.
  • ¼ Cup olive oil
  • 1 ½ Cups Parmesan
  • ½ Cup Pasta water
  • 4 cloves garlic minced
  • 2-3 tablespoon freshly squeezed lemon
  • 2 teaspoon italian seasoning
  • 1 teaspoon Lawry’s garlic salt plus a bit more for the end

Instructions
 

  • Gather everything you need. Wash your veggies and get a pot of water boiling to start your pasta.
  • Once your water is boiling, follow the instructions on the pasta box.
  • Get your large pan hot and add in your ¼ Cup olive oil.
  • Dice your onion and cut broccoli and sweet peppers into bite size pieces.
  • Add broccoli, onion, and peppers to the hot pan.
  • While they are cooking, mince your garlic, quarter your tomatoes, and mince the white tips of the green onions (by the roots)
  • Quarter your lemon and measure out your garlic salt and italian seasoning.
  • Once your broccoli, peppers, and onion are starting to get tender, add your tomatoes, garlic, and white tips of the green onions into the pan. Squeeze in your lemon juice and add your garlic salt and italian seasoning.
  • When pasta is finished cooking, reserve ½ cup of pasta water and set it aside to add into the main dish.
  • Add your chicken in to the pan with the veggies. Once pasta is drained, add that in along with the reserved water.
  • Add just a little bit more garlic seasoning, italian seasoning, and lemon juice and stir really well.
  • Add your parmesan cheese and stir around. Serve hot with your favorite toppings.
  • I like to add the green onion, more parmesan, and an extra squeeze of lemon. Enjoy!

Notes

  • Use what you have.
  • I definitely think that you should have the lemon and Italian seasoning and garlic salt but the veggies could really be whatever you have on hand. I have made it with zucchini and yellow squash before and that was also fantastic. This is basically a clean out the fridge meal.
  • This is great leftover. Keep it in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 753kcalCarbohydrates: 33gProtein: 13gFat: 64gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gCholesterol: 56mgSodium: 320mgPotassium: 312mgFiber: 3gSugar: 3gVitamin A: 585IUVitamin C: 43mgCalcium: 266mgIron: 1mg
Keyword pasta, pasta with lemon, rotisserie chicken recipe, veggie pasta
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