chicken and vegatable past sargento recipe Chicken and Vegetable Pasta Sargento Recipe Made Easy

If you’re craving a wholesome, flavorful meal that’s both comforting and packed with nutrition, this Chicken and Vegetable Pasta Sargento Recipe is exactly what you need. Combining tender, juicy chicken with fresh, colorful vegetables and perfectly cooked pasta, this dish is a family favorite that’s quick to prepare and irresistibly delicious.

The rich, creamy cheese from Sargento adds a delightful touch, elevating the flavors and creating a luscious sauce that ties everything together beautifully.

Whether you’re cooking for a busy weeknight dinner or entertaining guests, this recipe offers a wonderful balance of protein, veggies, and carbs. Plus, it’s easily customizable based on your favorite vegetables or what you have on hand.

Dive into this recipe and discover how simple it is to create a meal that’s both nutritious and satisfying!

Why You’ll Love This Recipe

This Chicken and Vegetable Pasta recipe is a versatile, all-in-one meal that caters to busy lifestyles without compromising on taste or nutrition. Here’s why it stands out:

• Quick and Easy: Ready in under 40 minutes, perfect for weeknights.
• Nutritious: Loaded with lean protein from chicken and vitamins from fresh vegetables.
• Cheesy Goodness: Sargento shredded cheese melts beautifully, creating a creamy sauce.
• Customizable: Swap vegetables or pasta types to suit your preferences.
• Family Friendly: Loved by kids and adults alike, making mealtime a breeze.

Ingredients

• 12 oz penne pasta or your favorite pasta shape
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, diced
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup Sargento shredded mozzarella cheese
• 1/2 cup low-fat milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
• Optional: red chili flakes for a spicy kick

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander for draining pasta
• Grater (if using block cheese)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the chicken: While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and half of the Italian herbs. Cook for 6-8 minutes until chicken is golden and cooked through. Remove chicken from skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining olive oil. Toss in onion and garlic, sautéing for 2 minutes until fragrant. Add zucchini, bell pepper, and broccoli. Cook for 5-7 minutes until vegetables are tender but still crisp.
4. Combine chicken and vegetables: Return the cooked chicken to the skillet with vegetables. Stir well to combine.
5. Make the cheese sauce: Lower heat to medium. Pour in the milk and stir in the Sargento shredded mozzarella and Parmesan cheese gradually, stirring constantly until cheese melts and sauce thickens slightly. Add remaining Italian herbs and adjust seasoning with salt and pepper. For a spicy option, sprinkle in some red chili flakes.
6. Mix pasta with sauce: Add the drained pasta to the skillet. Toss everything together gently until pasta is evenly coated with the cheesy chicken and vegetable sauce.
7. Serve hot: Remove from heat and serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Tips & Variations

For the best flavor, use freshly shredded Sargento cheese rather than pre-shredded varieties to get a smoother melt and richer taste.

• Vegetarian version: Replace chicken with sautéed mushrooms or tofu for a plant-based twist.
• Veggie swap: Feel free to add spinach, cherry tomatoes, or asparagus depending on what’s in season.
• Make it creamy: For extra creaminess, stir in a dollop of cream cheese or Greek yogurt at the end.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Meal prep: This dish stores well in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Nutrition Facts

Serving Suggestions

This chicken and vegetable pasta is a complete meal on its own, but you can enhance your dining experience with a few simple additions:

• Serve with a fresh green salad dressed lightly with lemon vinaigrette for added crunch and freshness.
• Pair with garlic bread or warm focaccia to soak up every bit of the cheesy sauce.
• A glass of chilled white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
• For a lighter side, try roasted or steamed asparagus or green beans tossed with olive oil and lemon zest.

Conclusion

This Chicken and Vegetable Pasta Sargento Recipe is a wonderfully balanced dish that combines ease, nutrition, and delicious flavors in one pot. Its creamy, cheesy sauce enriched by Sargento cheese makes for a comforting meal the whole family will enjoy.

Plus, the fresh vegetables add a vibrant color and essential nutrients that keep this dish wholesome and satisfying.

With simple ingredients and straightforward steps, it’s perfect for busy weeknights or casual weekend dinners. Don’t hesitate to customize it with your favorite veggies or pasta shapes.

For more delicious and easy recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion, Amazing Vegan Pasta Recipes for Easy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for more inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Vegetable Pasta Sargento Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A healthy and delicious chicken and vegetable pasta dish featuring Sargento cheese for added flavor. Perfect for a quick weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz penne pasta”, “2 boneless, skinless chicken breasts, diced”, “1 cup broccoli florets”, “1 cup cherry tomatoes, halved”, “1/2 cup shredded Sargento sharp cheddar cheese”, “2 cloves garlic, minced”, “1 tbsp olive oil”, “1/2 cup low-sodium chicken broth”, “1/4 tsp salt”, “1/4 tsp black pepper”, “1/2 tsp dried Italian seasoning”, “2 tbsp chopped fresh basil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package directions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced chicken and cook until no longer pink, about 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Add garlic, broccoli, and cherry tomatoes; saut\u00e9 for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in chicken broth, season with salt, pepper, and Italian seasoning; simmer for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked pasta and shredded Sargento cheese until melted and combined.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and garnish with fresh basil before serving.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “35 g”, “fatContent”: “12 g”, “carbohydrateContent”: “40 g”}}