Ingredients
Scale
- 12 ounces rotini pasta
- 1 pound boneless, skinless chicken breasts (3–4 pieces)
- 2 cups frozen mixed vegetables
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown (approximately 6-8 minutes).
- Stir in frozen mixed vegetables and cook until heated through, about 5 minutes.
- Pour in chicken broth and heavy cream; add thyme and parsley, letting the mixture simmer for 5 minutes.
- Combine the cooked pasta with the sauce in the skillet, stirring gently for about 2 minutes to mix well.
- Serve hot, garnished with additional parsley if desired.
Notes
- For added nutrition, feel free to include seasonal vegetables like spinach or bell peppers.
- Substitute chicken with turkey or add different cheeses for unique flavors.
- Store leftovers in an airtight container for up to three days; reheat on low with a splash of milk to retain creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg