Olenick House Rules

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!


  • 1 tbsp vegetable oil
  • 2 cups cubed chicken breast or thighs (whichever is preferred)
  • Salt and pepper to taste
  • 2 cups penne pasta
  • One red or orange bell pepper cut into strips
  • 3 cups of fresh spinach (or 1 package of frozen, thawed and drained)
  • One 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)


  • 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


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