½ box (12 oz.) gluten free spaghetti
Non-stick cooking spray
1 lb boneless, skinless chicken breast, cut
into 1-inch pieces
1 tsp garlic powder
1 tsp dried Italian herbs
½ cup chicken broth
1 package (16 oz.) any frozen vegetable
combination, thawed
½ cup grated Parmesan cheese
Prepare pasta according to package directions.
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| Chickpea spaghetti! |
Heat a medium skillet over medium heat. Spray skillet with non-stick cooking spray and add chicken. Cook 5 minutes, or until no longer pink. Add garlic powder, herbs and chicken broth. Bring to a boil. Stir in vegetables, reduce heat to low. Cover and cook 5 minutes.
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| I had frozen broccoli and a peas/carrots mix laying around. So here they are. |
Combine vegetable mixture with pasta and top with
cheese.
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| Cheeeeeeeese! |
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| Colorful food is always a win! |
My Rating: 3/5 "This is a usefully quick weeknight dinner. It's nice to have the vegetables and meat to make the pasta healthier. Unfortunately the overall effect is kind of bland since there's not really a sauce here. My partner tried putting spaghetti sauce on the leftovers and said it didn't help much. If y'all have a better idea knock yourselves out."
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