|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 113g||41%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This colorful one-pot pasta is fast, simple, and satisfying. Let the rigatoni cook while you prep the rest. Then, set aside the al dente pasta to sauté the garlic, chicken, and veggies—quick-cooked to a tender-crisp finish. Tossed together with grated Parmesan cheese, it’s both balanced and comforting.
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- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 2 chicken breasts (sliced into bite-size pieces or tenders)
- 2 cups asparagus (remove tough ends and chop)
- 1 cup cherry tomatoes
- 1 cup carrots (thinly sliced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red chili flakes
- 4 cups pasta (of your choice)
- 1 cup fresh parmesan cheese
Gather the ingredients.
Heat oil in a large pot over medium-high heat. Add garlic and cook until golden and fragrant.
Add chicken and cook through.
Add asparagus, tomatoes, carrots, salt, and pepper. Cook until asparagus and carrots are softened and cooked.
Add pasta and parmesan. Stir to combine and melt cheese. Add more salt and pepper to taste.
Serve and enjoy!