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Loaded Vegetable Pasta with Crispy Chicken

Author Jacqueline

Ingredients

  • 3 boneless skinless chicken thighs
  • 1 cup Italian seasoned panko
  • 1 egg beaten
  • 1/2 lb cavatappi pasta
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp crushed red pepper
  • 1 cup white wine
  • 1 lemon juiced
  • 1 cup vegetable stock
  • 1 T cornstarch
  • 2 sprigs fresh thyme or 1/2 tsp dried
  • 1/2 tsp dried
  • 1 red pepper sliced into thin strips
  • 3 pattypan squash diced (or other yellow squash)
  • 1 to mato diced
  • 1 cup broccoli florets
  • 3-4 cups fresh baby spinach

Instructions

  • Preheat oven to 350. Cook pasta in a large pot of boiling, salted water.
  • Heat 2 T olive oil in a large skillet with deep sides. Season chicken thighs with salt and pepper, dip in egg, then coat with panko. Add chicken to skillet and brown each side 3-5 minutes. Remove to a foil lined baking sheet. Finishing cooking in the oven for 12-15 minutes.
  • In a saucepan, sauté the onion and garlic in 2 T olive oil until translucent. Pour in the wine, lemon juice, thyme and rosemary, and simmer until reduced by 1/3. Whisk cornstarch into stock, then pour into sauce. Add broccoli, bring to a boil, cover, then set aside.
  • In the same pan that you browned chicken in, sauté the red pepper and squash until softened. Add tomato and spinach, sauté until spinach is wilted.
  • Slice chicken thighs. Add pasta and sauce to the pan with the vegetables, toss to coat everything with sauce evenly. Top with chicken and serve.