Pasta with chicken and vegetables is a very bright dish that attracts even the smallest family members with its appearance! A truly healthy and satisfying option to feed your pets.

Summary

Ingredients

• Chicken Breast – 2 Pieces
• Salt / Pepper – To taste
• Olive oil – 2 Tbsp. spoons (or sunflower)
• Onion – 1 Piece (chop)
• Bell pepper – 1 Piece (cut into strips)
• Garlic – 3 Cloves
• Water – 2 + ¾ Glasses
• Lemon juice – 2 Tbsp. spoons (or white dry wine)
• Fresh Parsley – 1 Pinch (chop, for garnish)

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Instructions

1. Season the chicken breast on both sides with salt and pepper. Chop the onion, chop the broccoli into inflorescences, paprika into strips, chop the sun-dried tomatoes and garlic through a meat grinder.
2. Heat 1 tablespoon of olive (sunflower) oil in a frying pan and fry the chicken breasts on both sides, each side for about 2 minutes, not until cooked, in the center the chicken should remain slightly damp. Set chicken breasts aside.
3. Add 1 tablespoon of olive (sunflower) oil to the same frying pan and fry the chopped onion for 3-5 minutes over medium heat until it becomes soft. Season with salt and pepper to taste. Add pepper, season with salt and pepper again, simmer for about 2 minutes.

   

4. Add pasta, chicken stock, and water to the skillet. Bring to a boil and season with salt. Now place the chicken in the center of the skillet and cover it with a lid until the chicken reaches an internal thermo reading of about 160-165 degrees.
5. When done, remove the chicken from the pan and set aside. Cook the paste itself for a total of about 15 minutes, until it has absorbed all the liquid.
6. Add broccoli and sun-dried tomatoes to the skillet, cover and simmer for about 5 minutes, until broccoli is almost cooked. Change the heat to medium, open the lid and cook for about 3 more minutes. Add lemon juice or white wine, then add cream and sprinkle with grated Parmesan.
7. Simmer for about 2 more minutes, then chop the chicken and place over the pasta.

Bon appetit!