Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
I Made It
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Nutrition Facts (per serving)
| 496 | Calories |
| 18g | Fat |
| 46g | Carbs |
| 40g | Protein |
