Pasta With Chicken and Veggies

This is a very easy and delicious weeknight meal that I came up with one night after a long day at work. You can substitute the veggies with what you like or what is on hand. You can also double for a larger family. I made enough for me and my husband for dinner and lunch the next day. Serve with a green salad and crusty bread for a yummy dinner.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs chicken breasts
• 1  cup broccoli
• 1  cup snow pea pods
• 1  cup  uncooked spinach
• 10  ounces pasta (I use whole wheat spirals)
• 1⁄2 cup  fat-free Italian salad dressing
• 1⁄2 cup parmesan cheese (or more if desired)
• 1⁄2 cup chicken broth (can use more or less) or 1⁄2 cup white wine (can use more or less)
•  salt
•  pepper
•  garlic powder
• 1  teaspoon olive oil

Directions

1. Cook pasta to package directions and drain.
2. While pasta is cooking, cut chicken into bite size pieces. Season with salt, pepper, and garlic powder. Saute in olive oil until cooked thru. Remove from pan and set aside.
3. Add chicken broth or wine to de-glaze the pan. I pour a little at a time until bottom of the pan is clean.
4. Add broccoli and peas. Cook until crisp tender. Add spinach about 3 minutes before other veggies are cooked. Time will vary based on frozen or fresh veggies.
5. Add cooked pasta and chicken to pan with veggies. Add Italian dressing and coat with Parmesan cheese.