‘Eating Clean on the Cheap’ – Balsamic Chicken Pasta with Asparagus, Mushrooms, and Peppers

Balsamic Chicken Pasta with Asparagus, Mushrooms, and Peppers

Eating pasta is okay! A small serving of a whole grain version loaded with lean protein and tons of veggies is the healthiest way to enjoy this “heavy” carb. I specified amounts but you can add or swap whatever veggies you want. These simple meals are among my favorite dishes!

  • 3 cups chopped rotisserie chicken*
  • 1/4 lb asparagus, cut into 1″ pieces*
  • 8 oz pkg sliced mushrooms*
  • 1 red pepper, thinly sliced*
  • 1/2 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 Tablespoon olive oil
  • 3 Tablespoons Balsamic vinegar
  • 1/2 cup fresh basil, chopped
  • Salt and pepper to taste
  • 2 cups cooked whole grain pasta*
  • Grated Parmesan cheese
  • Red pepper flakes (optional)

Cook pasta according to directions. Heat 1 tablespoon of olive oil in saute pan over medium heat. Place in mushrooms, onion, and garlic and cook 5 minutes. Add in asparagus and pepper and cook another 5-7 minutes or until the vegetables are tender. Mix together 1 tablespoon olive oil, the balsamic vinegar, and a dash of S&P. Add chicken to pan and pour the oil/vinegar over the chicken and vegetables. Add fresh basil, stir and cook until chicken is heated through. Divide pasta onto 4 plates and top with the chicken and vegetables and sprinkle with Parmesan cheese and red pepper flakes.

*These items on sale at Publix

Don’t forget to leave a comment here to win a $10 Jason’s Deli gift card! Deadline is Friday at 9PM.

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1 Comment

  1. That looks lovely.

    Reply

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