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Seasonal Produce Pasta

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Seasonal Produce Pasta

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Course: Main Course
Cuisine: American
Keyword: Seasonal Produce Pasta
Servings: 4
Calories: 537kcal


  • 4 ounce linguine pasta, dry
  • 2 breast chicken breast
  • 2 tablespoon olive oil
  • 2 cup ASPARAGUS
  • 1 medium zucchini
  • 3 clove garlic
  • 1 fruit (2-3/8″ dia) lemon
  • 1 tsp, ground OREGANO, DRIED
  • 4 tbsp, chopped basil, fresh
  • 1/2 tsp salt
  • 1/4 tsp, ground black pepper, ground
  • 1 cup hearts artichoke hearts, jarred
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup chicken broth, low-sodium
  • 1 tsp garlic powder
  • 4 oz mozzarella cheese
  • 2 fruit (2-5/8″ dia) orange


  • Begin by cooking pasta according to package directions.  Cut chicken into cubes.  Heat a skillet on medium high with 1 tablespoon of olive oil. Cook chopped chicken until no longer pink.  Remove from skillet and keep skillet warm.
  • Cut asparagus into bite-sized pieces (taking care to remove the bottom that is tough in texture). Slice zucchini, slice garlic, squeeze lemon to retrieve 2 tablespoons of lemon juice; chop basil.  Cut cheese into small cubes, set aside covered.
  • Pour the other tablespoon of oil into the skillet  then add garlic; cook for 1-2 minutes.  Add asparagus, zucchini, salt and pepper; cook for 2-3 minutes.
  • Add artichokes, tomatoes, broth, garlic powder; cook until broth has reduced by half.  Return the chicken to the skillet.  Mix in the herbs, cooked pasta, lemon juice and cheese cubes. 
  • Serve with orange wedges.
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Calories: 537kcal | Carbohydrates: 71g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 645mg | Fiber: 11g | Sugar: 8g

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