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Perfect for a quick dinner or lunch, this prep-able garlicky chicken and vegetable pasta is fresh and easy. Make ahead and keep refrigerated for four days for a grab-and-go meal.
4 tablespoons olive oil, divided
1 pound chicken breast, diced
2 carrots, sliced
1 zucchini, sliced
1 yellow squash, sliced
4 cups fresh kale, chopped
2 cloves garlic, minced
3 cups rotini pasta, cooked al dente
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon oregano. Cook through. Remove chicken and set aside.
Add in carrots and cook for 5 minutes. Then, add zucchini and yellow squash, sauté for an additional minute until they become slightly translucent.
Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper. Sauté until kale begins to wilt.
Add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
If using plastic containers, allow the pasta to cool for about 10 minutes before filling the containers.
