Sunday Doodlings – Chicken Veggie Skillet Meal

Diane Hidey —  March 4, 2012 — 23 Comments

Company for dinner? Looking for an easy to fix and interactive main dish? Chicken Veggie Skillet is the perfect one!

I have used a variation of this recipe so many times. I know that originally I found it on the back of a pasta box, but that box is long gone and now I love making my own take on the basic recipe. What I love about the recipe is that you can use whatever vegetables are in the fridge and whatever kind of pasta is in the cupboard and you can make it meatless or with meat!

The added bonus is that you can cut the veggies up ahead of time and store in the fridge, making the actual prep time much shorter. Or, like I did tonight, I recruited some guests to come cut veggies and chicken in the kitchen with me!

Here is what I did tonight. Feel free to edit/delete/add to the main ingredients. I knew I had 2 large skinless chicken breasts, pasta, veggies and some fresh herbs, so I pulled it all out and began to cut! This recipe serves at least 6 people–so add or subtract based on the number of guests. I like to have enough for lunches later in the week, so I usually use the whole box of pasta.

1. Heat 3-4 Tablespoons of extra virgin olive oil in a large skillet.
2. Saute one large sweet onion for 3-4 minutes, until translucent. I coarsely chop the onion.
3. Peel one garlic clove and break it with the side of a knife. Add it to the skillet and cook for a minute or two.
4. Add chopped veggies and saute for about 5 minutes or until tender.
1 large Red Bell Pepper (thinly sliced and chopped)
3 medium Zucchini (I add these later so they stay crisper–sliced and quartered)
1 bunch of Asparagus (cut off dead ends. Slice diagonally to ensure more even cooking)
(you can add small cherry tomatoes or mushrooms, but add last and cook only 2 minutes)
5. Remove garlic clove. Season with salt and pepper or seasoned salt.

MEANWHILE — Boil water in a large pot. Add 13 ounces of pasta and cook. Tonight I used a whole grain pasta. Cook til tender. Drain.

IN ANOTHER SKILLET– Heat 2 Tablespoons butter. Saute bite-sized pieces of chicken breast til brown. (I started the chicken after I finished sauteing the onions. This helped everything finish at the same time).

RIGHT BEFORE SERVING– Combine pasta, veggies and chicken. Toss with 4-5 leaves of cut up basil or your favorite herb. SERVE! ENJOY!

Start to finish – maybe 25 minutes.

This dish is also great served without the meat. And it is a delicious leftover meal- even without heating.

Diane Hidey

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I love to laugh, take pictures, find a bargain, hang with my friends, share my great finds, give advice and create moments that last for a lifetime! I am PR friendly and love to share my thoughts and opinions with others. If you are interested in sponsoring this blog or letting me do a review of your product, let me know!

23 responses to Sunday Doodlings – Chicken Veggie Skillet Meal

  1. This looks great. Stopping by from the alexa hop. Left a review! Woman of Many Roles.

  2. That looks delicious!!! Stopping by from the hop =)

  3. YUM! Sounds and looks good! Healthy and easy to make from the sound of your easy instructions!

  4. This looks easy and good! I have to try making this.

  5. This sounds like such a perfect meal for our house – Super easy, and super yummy 🙂

  6. Sarah BB @ East9thStreet March 5, 2012 at 1:51 AM

    I love healthy and easy recipes like this. I’m adding it to my rotation!

  7. This looks so good!

  8. yummy! Looks super easy to make – thank you for sharing!

  9. Oh that looks yummy!!! Added this to my recipe box!!!

  10. Thank you for the recipe you have provided here..This looks easy to cook so I want to try it too…

  11. This is so yummy! When I saw this picture, my stomach goes rumbling! 😀 Thanks for sharing this.. Keep up the good work!

  12. Looks definitely awesome!Thank you because you posted a recipe here…I will really try this at home…

  13. This kind of recipe is really healthy its good to eat because this kind of veggies has a lot of vitamins..

  14. Maggie @ Tethered Mommy March 6, 2012 at 1:53 PM

    This looks delicious! I love that you remove the garlic clove so it just gives a bit of flavor.

  15. That looks yummy!! I am not a big fan of chicken, but would love to try it with edamame for some protein.

  16. I really love discovering new new recipes to try.. 🙂 My hubby will gonna love this.. Keep posting some more!

  17. Yum! I make a similar dish except with tortillas instead of pasta for a skillet fajita.

  18. I want to try this kind of recipe and for sure, I will love this and my family too…

  19. This blog site is really cool. How can I make one like this .

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