Friday, July 5, 2013

Italian Chicken

This is one of those recipes that came together almost by accident. In other words it took a couple of unexpected thing to happen for it to work - #1 leftover pasta from spaghetti night and #2 a FREE package of frozen Italian vegetables from HEB. I planned this as soon as I obtained the pkg of vegies, but without the pasta. Glad I had the leftover pasta, that made it more of a meal. Turned out very yummy, you may want to add some of your favorite pasta sauce but it is good without it.
2 Tbsp olive oil, cut into bite sized pieces
2 sm chicken breasts
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp basil
1/2 tsp sea salt
1 Tbsp minced onion
12 oz frozen Italian vegetables
2 cups cooked whole wheat spaghetti, cold

In large skillet heat oil. Add the chicken, parsley, garlic, Italian seasoning, basil, salt and minced onion.
Cook until chicken is almost done.

Stir in the Italian vegies and continue to cook for four to five minutes.
Toss in pasta and continue cooking until heated through.
Serve and enjoy!


  1. Yummy! I"m co-hosting Foodie Friends Friday Linky Party #51 and we're celebrating National Fried Chicken Day. I invite you to link up this yummy in your tummy recipe:

  2. This sounds delicious. Thanks for sharing on Foodie Friends Friday Linky Party and I hope that you will join us again next week. Pinning this to my recipe that caught my attention on FFF linky party.

    1. Thanks! We don't eat much whole wheat pasta but this turned out really yummy.


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