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Veggie Pasta and Chicken Skillet

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Veggie Pasta and Chicken Skillet

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Course: Main Course
Cuisine: American
Keyword: Veggie Pasta and Chicken Skillet
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 416kcal


  • 3/4 pound chicken breast
  • 14 ounce chicken broth, low-sodium
  • 14 1/2 ounce diced tomatoes, canned
  • 1/2 cup water
  • 1 clove garlic
  • 1/2 teaspoon oregano, dried
  • 4 ounce angel hair pasta, dry
  • 7 1/2 ounce artichoke hearts, jarred
  • 1/4 cup roasted red peppers, jarred
  • 1 stalk green onion
  • 1/4 cup black olives, canned
  • 2 cup spinach
  • 1/8 cup chopped parsley, fresh
  • 1 medium lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper, ground
  • 1/2 cup feta cheese crumbles

Serve With

  • 2 medium apple


  • Cut chicken into 1-inch pieces. Mince garlic. Add to a large pot along with chicken broth, undrained tomatoes, water, and oregano. Stir to combine and then add pasta. Bring to a boil and cook for 5-7 minutes until chicken is no longer pink and pasta has become tender.
  • Cut artichokes into quarters, chop peppers and green onion, and halve olives; add to pot along with spinach. Season with parsley, 1 tablespoon lemon zest and 2 tablespoons of lemon juice, olive oil, and pepper. Cook for 2-3 minutes.
  • Top with feta and serve sliced apples on the side.
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Calories: 416kcal | Carbohydrates: 49g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 594mg | Fiber: 9g | Sugar: 15g

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