Chicken Primavera with Parmesan Pasta

Ingredients

• 1 ½ lb boneless, skinless chicken breasts
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 teaspoon dried Italian seasoning, divided
• ½ cup dry white wine
• 2 medium yellow squash
• 1 medium zucchini
• 1 cup fresh green beans
• 3 cloves garlic, coarsely chopped
• 1 cup matchstick carrots
• 1 cup prediced onions
• 1 (14.5-oz) can diced fire-roasted tomatoes (undrained)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side or until browned. Meanwhile, chop parsley.
2. Add parsley, ½ teaspoon Italian seasoning, and wine to chicken. Reduce heat to medium-low; cover and simmer 6–8 minutes and until chicken is 165°F.
3. Cut squash and zucchini in half lengthwise; then cut into ¼-inch-thick slices. Trim ends of beans; cut into 2-inch-long lengths. Chop garlic.
4. Remove chicken from pan. Add remaining 1 tablespoon oil, remaining ½ teaspoon Italian seasoning, and garlic to pan; cook 1 minute. Stir in remaining ingredients (except tomatoes); cook and stir 5–7 minutes or until vegetables begin to soften.
5. Stir in tomatoes; cook 4–5 more minutes or until vegetables are tender. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.

Ingredients

• 12 oz whole-grain penne pasta
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon herb-garlic butter

Steps

1. Prepare pasta following package instructions.
2. Drain pasta; return to saucepan. Stir in cheese and butter. Serve.