Creamy Chicken and Green Veggie Pasta {DF}

This creamy chicken and green veggie pasta is the ultimate weeknight 30 minute comfort food. Made with tender shredded chicken, onions, garlic, zucchini, arugula and broccoli, this pasta made with Barilla Pronto Penne literally cooks all in one pot with no boiling or draining required. Minimize the fuss and cleanup when making dinner with this recipe. Dairy Free too!

Creamy Chicken and Green Veggie Pasta

I’m all about the quick meals.

Don’t get me wrong, I love to cook and I love to eat well.

But it’s always even better to cook and eat well without slaving away for hours in the kitchen. I want to share my love of cooking with everyone and infect them with this same condition.

The way to do this? Persuade and convince people that cooking does not need to take a ton of time. You only need to set aside 30 minutes to create a home made authentic delicious dish.

Another issue limiting people in the kitchen? The dreaded cleaning up process. How to eliminate this?

One pot meals.

One pot meals are perfect because the kitchen clean up is minimal. I mean we’re talking a knife, cutting board and the pot. Who wouldn’t go for that?

So when I first heard of Barilla Pronto – a new line of pasta that requires no boiling water, no draining and can be cooked with the pasta ingredients and the sauce, I was intrigued. And luckily it could be found at the Stop and Shop in town.

Barilla Pronto Pasta

Now this can seriously cut down on dinner prep and clean up time.

If you can have the same top quality pasta without the additional wait time for the water to boil, and additional clean up of extra pots and pans for the sauce why wouldn’t you always purchase this?

The true test would be to see how the pasta really tasted and if it truly can be cooked with the sauce, and other ingredients without sacrificing quality anywhere.

For a quick 30 minute pasta I wanted veggies and protein. Shredded rotisserie chicken is perfect for quick pasta meals and onions, garlic, zucchini, broccoli and arugula are all quick cooking delicious and nutritious veggies.

Creamy Chicken and Green Veggie Pasta

To make the sauce dairy free I opted for a bit of coconut cream (or milk) which adds a nice silky and creamy component to the dish. For additional flavor both vegan basil pesto and nutritional yeast would be perfect here too but those are entirely optional.

I was seriously impressed with myself and this pasta dish. I’m not a huge pasta eater and have clearly forgotten just what a perfect comfort food a creamy steaming bowl of pasta with lots of various ingredients can be.

It was delicious though. The Barilla pronto pasta, as promised was ready in 10 minutes and I just tossed it on on top of the veggies so it cooked together with the sauce. No boiling, no draining required as stated on the box. And best of all? It tastes just like regular pasta. No downgrade in quality at all.

Just a product that seems to be even easier to cook with and less time consuming. A win on all fronts.

On your next grocery shopping trip make sure you grab some New Barilla Pronto Pasta next time you shop at Stop & Shop, Giant Food Stores, or Martin’s Food Markets.  Barilla Pronto Pasta is also available through Peapod!

Creamy Chicken and Green Veggie Pasta

Yields 6

Creamy Chicken and Green Veggie Pasta {DF}

This creamy chicken and green veggie pasta is the ultimate weeknight 30 minute comfort food. Made with tender shredded chicken, onions, garlic, zucchini, arugula and broccoli, this pasta made with Barilla Pronto Penne literally cooks all in one pot with no boiling or draining required. Minimize the fuss and cleanup when making dinner with this recipe. Dairy Free too!

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 12 ounce box Barilla Pronto Penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 5 cloves garlic, chopped
  • 2 zucchini, halved and sliced
  • 1 head broccoli, chopped
  • 6 ounces arugula
  • 1/2 cup coconut cream or milk
  • 2 cups shredded rotisserie chicken
  • optional: 1/4 cup vegan basil pesto
  • 2 tablespoons nutritional yeast (optional)

Instructions

  1. Heat large pan over medium heat. Add oil and onions. Cook for a few minutes. Add garlic. Cook until fragrant.
  2. Add zucchini and cook until browned. Add salt.
  3. Add arugula and broccoli. Cook for 1-2 minutes.
  4. Add pasta,coconut cream and 3 cups of water. Cover with a lid and cook for 10 minutes or until pasta is cooked through.
  5. Remove from heat, stir, add chicken, and add vegan basil pesto and nutritional yeast (optional).
Recipe Type: Dinner
7.6.4
1045
https://avocadopesto.com/2015/11/02/creamy-chicken-and-green-veggie-pasta-df/

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Barilla® but all my opinions are my own #pmedia #AnytimePasta http://my-disclosur.es/OBsstV

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32 Comments

Seeing as my kids pretty much ONLY eat pasta I'm always looking for different ways of cooking it so it doesn't always taste the same. This recipe looks really good (and easy!) so will be trying it out!
No boil, no drain - what will they think of next to make life easier! :) Great idea for those needed quick meals during a busy week (even busy weekends!). Will have to try that coconut cream in pasta - good pasta dish with good-for-you veggies and so versatile.
Right?! Love the fact that you can just cook the pasta in one pot with the sauce- definitely great for busy week night meals (or like you said weekends!
This dishes looks so healthy and easy to cook! So many ingredients in just one pot. I can prepare this veggie pasta by substitute the chicken with others and recommend to my vegetarian friends. Sure they'll love this!