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30 Minute Chicken Vegetable Skillet Pasta

Quick skillet pasta with chicken and vegetables
Ready in just 30 minutes with simple ingredients
Perfect for an easy and healthy weeknight dinner
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Prep Time 10 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

  • 8 ounces uncooked dried penne pasta
  • 3 tablespoons olive oil divided
  • 1 pound boneless skinless chicken (cut into strips)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium red bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 1 medium orange bell pepper chopped
  • 2 medium shallots diced
  • 2 cloves garlic minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh or dried parsley

Instructions
 

  • Cook penne pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook for 5–8 minutes until fully cooked. Season with salt and pepper.
  • Add chopped peppers and shallots. Cook for 4–7 minutes until slightly browned.
  • Stir in garlic and cook for 1 minute.
  • Add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water, and cooked pasta. Toss everything together and cook for 3–4 minutes. This brings the 30 Minute Chicken Vegetable Skillet Pasta together beautifully.
  • Transfer to a serving dish and sprinkle with parsley.

Notes

  • Add mushrooms or zucchini for extra vegetables
  • Serve with salad or warm bread
  • Optional: sprinkle grated cheese on top