30 Minute Chicken Vegetable Skillet Pasta
A quick skillet pasta with chicken, bell peppers, and a light balsamic sauce.
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 black 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 and no longer pink. Season with salt and pepper.
- Add red, yellow, and orange peppers along with shallots. Cook for 4–7 minutes until slightly softened and lightly browned.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add balsamic vinegar, lemon juice, remaining olive oil, reserved pasta water, and cooked pasta. Toss everything together and cook for 3–4 minutes until well combined.
- Transfer to a serving dish and sprinkle with parsley before serving.
Notes
- You can substitute chicken with turkey strips or tofu for variation.
- Add zucchini, mushrooms, or spinach for extra vegetables.
- Serve with a side salad or warm bread for a complete meal.