- Hi, it's Lisa with An Appetizing Life.
And today, I'm making a
chicken vegetable pasta.
Perfect for a weeknight meal.
This pasta dish has lots of vegetables.
Broccoli, carrots, onions, peas,
and to top it all off,
a little Parmesan cheese.
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You are going to cook about
six ounces of penne pasta
in a pot of water.
Make sure the water is salty like the sea.
Add in the pasta, and cook until al dente.
I'm going to reserve about
a half a cup of liquid.
So, we're going to start
with cooking the chicken.
Now, I use chicken tenders
because they're a lot easier to cut.
And as you can see,
they're nice, thin strips.
So, the chicken's going to cook faster.
And, add the oil in.
And, the chicken.
And, I'm gonna try not to crowd
them on top of each other,
because I want to get
a little bit of a sear.
So, the chicken's been browning
for about five minutes.
Now, I'm going to add in all
these beautiful vegetables.
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I'm gonna throw a lid on here,
just to let the vegetables steam a bit.
I'm going to add the peas in,
and these are frozen peas.
Look how bright everything is.
Add the pasta in.
Now, I'm going to add all the flavors in.
So, let's get a little garlic.
A little bit of thyme.
The rest of the olive oil.
Now, I've made this dish
before with white wine,
but I left the white wine out.
So you can substitute
a little bit of chicken broth,
and a little bit of white wine vinegar,
and kind of get the same
flavoring without the alcohol.
You could add a little salt.
Little pepper.
And, remember that pasta water I had,
and a little bit of that in
just to moisten everything.
And, we're just going to let that cook
for about a minute or so.
I'm going to sprinkle a little bit
of Italian parsley on there.
This a great, colorful weeknight meal.
Very healthy.
But, can't forget the parm, right?
Put as much, or as little
as you want on there.
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or to get this recipe, head
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I need a fork.
'Cause this is going to my belly.
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