|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 6g||21%|
|Total Sugars 4g|
|Vitamin C 14mg||72%|
|*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 cloves garlic, minced
2 chicken breasts, or tenders, sliced into bite-sized pieces
2 cups chopped asparagus, tough ends removed
1 cup cherry tomatoes
1 cup thinly sliced carrots
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red chile flakes
4 cups cooked pasta of your choice
1 cup freshly grated Parmesan cheese
Steps to Make It
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.