Olive oil and garlic is a combo I always make when I don’t want a creamy heavy sauce! It’s flavorful, simple and hits the spot! This recipe has sliced onions and chopped asparagus and sautéed garlicky chicken.
I’m more consistent with posting all my recipes on the blog here & I only plan to continue to post at least one recipe every 2 days! I’m currently working with a designer and developer to relaunch my website so it’ll be easier to navigate and use!
Also, another life update. If you don’t follow me on Instagram, I shared I had a miscarriage 5 weeks ago. I’ve been taking HCG blood tests to check on my pregnancy hormones weekly. Hormone levels take 4-6 weeks to go home to a non-pregnant number so I’ve been waiting for my body to go back to normal. And finally!! I’m glad because I know I’m in a much healthier place <3 mentally, emotionally and physically!
Anyways, let’s talk about this recipe!
Recipes that all end up in one pot in the end are a fave! This recipe only requires some chopping of veggies and chicken, sautéed in a pan and tossed with pasta with some olive oil! If you want, you can also shred some parmesan cheese on top!
Olive Oil & Garlic Chicken Pasta
Ingredients
- 8 oz rotini pasta i used chickpea pasta
- 1 tablespoon olive oil
- 1/2 yellow onion sliced
- 1 lb asparagus ends trimmed and cut into 2" pieces
- 1 lb (16 oz) chicken breast diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Red pepper flakes for topping
Instructions
- Bring a pot of water to boil to prepare pasta. Drain and place back into pot.
- Preheat pan to low medium heat with 1 tbsp olive oil to cook onion and asparagus. Remove from pan, add 2 teaspoons more oil and add in garlic and chicken to cook until chicken juices run clear and is no longer pink. Add dried oregano and salt + pepper to taste.
- Toss veggies + chicken into pot with pasta. Add in 2 tablespoons olive oil and mix together. Add 1/3 cup parmesan if desired!
[…] Olive Oil & Garlic Chicken Pasta — WINNIESBALANCE […]