I have no witty stories or beautiful pictures for you today – just a meal our family has loved for years that can be adapted for just about anybody’s tastes! 

{I told you the picture wouldn’t be pretty!}

We had our first version of chicken veggie pasta when good friends brought it to us as a meal after one of the kids was born. We’ve tweaked the ingredients a bit over the years, but the “formula” is basically the same and you’ll be able to use it to create your own family favorite chicken veggie pasta!

WARNING:  Just so I don’t disappoint anyone, I hesitate to even call this a recipe because it really is more of a formula: chicken + Italian dressing + veggies + pasta = yumminess. I kind of like it this way. More freedom and flexibility to do things the way YOU like them. Doesn’t that sound nice? I thought so. Enjoy!

CHICKEN VEGGIE PASTA

Serves 5-6

INGREDIENTS

4 boneless, skinless chicken breasts

1 bottle of your favorite Italian dressing (3/4 for marinade, 1/4 for finishing “sauce”)

1 package of your favorite spaghetti

3-4 cups chopped fresh vegetables – carrots, broccoli, bell pepper, mushrooms, onion, whatever you like!

1 Tbsp olive oil

1/4 tsp garlic powder

1/2 tsp ground black pepper

**Optional toppings – parmesan, black olives, slivered almonds – use your imagination!

DIRECTIONS

Place the chicken breasts in a sealable plastic bag. Pour 3/4 of the Italian dressing over the chicken and seal the bag.  Let the chicken marinate at least 4 hours or up to 24 hours. Grill or roast chicken in the oven until cooked through (meat thermometer should read 165º).

While the chicken is cooking, chop your chosen vegetables into bite-sized pieces. Heat olive oil in a large sauté pan over medium heat. Add vegetables, garlic powder, and pepper. Sauté until vegetables are tender. Leave vegetables in the pan, but remove from heat and set aside.

Cook your spaghetti according to the package. I have no further directions here.

When the chicken is fully cooked, cut it into strips or bite-sized pieces. Add the cut-up chicken to the pan with the sautéed vegetables. Pour the rest of the Italian dressing over the mixture. Toss together and heat until warm.

Serve chicken and vegetables over the spaghetti, along with any other desired toppings.

When you give this “formula” a try, let me know what vegetable and topping combinations your family enjoyed! I’m always looking for new ideas!