Garden-Fresh Vegetable and Chicken Pasta

July is the time, at The Olenick House, when the harvesting of fresh veggies begins, which makes for some delicious recipes for Darren and I to enjoy together at the end of a long, hot Summer’s day. One such recipe is this hearty and healthy pasta dish chock full of protein and vitamin-rich veggies. Try it for yourself any time of year and enjoy!

Ingredients

  • 1 tbsp vegetable oil
  • 2 cups cubed chicken breast or thighs (whichever is preferred)
  • Salt and pepper to taste
  • 2 cups penne pasta
  • 1 red or orange bell pepper cut into strips
  • 3 cups of fresh spinach (or 1 package of frozen, thawed and drained)
  • 1 medium onion chopped
  • 1 can cream of mushroom soup
  • 1 cup of milk
  • 1 tsp dried oregano
  • 1/2 cup pepper jack cheese (for sprinkling on top)

Directions

  • Heat vegetable oil in a dutch oven or large pot, over medium heat.
  • Boil water for penne in a 2nd pot
  • Cut chicken into cubes, then brown in the oil, salt and pepper to taste
  • As the chicken is browning, chop onion
  • When chicken cubes are lightly brown, remove from pot and set aside
  • Add onion to pot and cook until translucent
  • As the onions cook, chop (or drain) spinach and bell pepper
  • When onions are translucent, add soup, milk and oregano, stir to combine
  • When soup is heated through, add bell pepper and spinach
  • Raise heat to a boil, stirring often for 5 minutes
  • Return chicken to the pot, and lower to medium heat
  • Cover combined ingredients and simmer for another 5 minutes
  • Drain penne and fold into chicken and vegetables, allow to heat through
  • Serve in large pasta bowls and top with a sprinkling of pepper jack cheese

Click the follow button to be the first to receive new recipes as they are created, here in the Olenick House kitchen!

Advertisements

Published by Relijen

I’m a born and bred Southern California girl, who became an unexpected Manitoba girl when I went and fell in love with a Winnipegger. I invite you to join me on this journey of adjustment and adventure as I learn to adapt my passion for cooking, baking, gardening and interior design, to this very different culture and climate.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: