Spaghetti With Chicken and Tuscan Vegetables

I am not the biggest pasta eater in the world, but I was looking for a change of pace with meals for this week. This recipe was inspired by a sale on the Tuscan vegetables at my supermarket.


  • Chicken breast tenders (I grilled a 2.5-oz bag of raw tenders, but I intended to have leftovers for other uses. You should count on having 3-4 oz of chicken for each pasta serving. Also, rather than grill your own chicken, you could buy a package or two of Italian flavor precooked, sliced chicken breast.)
  • 1/2 box of spaghetti (I used whole wheat thin spaghetti, but go with your favorite.)
  • 3 boxes of Pictsweet Tuscan Vegetable Medley (or 2 boxes of Bird’s Eye Tuscan Vegetables in Herbed Tomato Sauce)
  • 1/4 to 1/2 cup of spaghetti sauce per serving (This will be needed for the Pictsweet vegetables, but not necessarily for the Bird’s Eye brand vegetables, as the Bird’s Eye ones are prepared in a tomato sauce.)

Cook the pasta according to package instructions. Grill or heat through the chicken. Heat each individual package of vegetables in the microwave according to package instructions.

Serve 1/2 cup of pasta with 3-4 oz. of chicken. Add a serving of vegetables, and then your pasta sauce, if you’re using it. Mix well.

Notes: I marinated the chicken breast for a few hours in a mixture of salt, pepper, oregano, minced garlic, olive oil, and red wine vinegar. Rather than go with a tomato sauce for the pasta, you could experiment with garlic and olive oil instead. You could also top this dish with cheese, if you’d like–parmesan or mozzarella. Another possible addition to this meal: a salad or a side of spinach or broccoli rabe sautéed with garlic and olive oil.


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