Name: Pan-Asian Chicken & Vegetable Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400g chicken breast (cut into bite-sized pieces); 2 cups mixed vegetables (tomato, yellow bell pepper, red onion, carrot - diced); 300g penne pasta; 3 tablespoons olive oil; 3 cloves garlic (minced); 2 tablespoons tomato paste; 1 teaspoon mixed spices (garlic powder, paprika, or Italian seasoning); Salt and pepper to taste; 2 cups water

Pan-Asian Chicken & Vegetable Pasta

A quick and colorful one-pan pasta dish combining Italian pasta with Asian-inspired chicken and fresh vegetables. This fusion recipe is ready in under 30 minutes and perfect for beginners - just cook everything together in one pan with simple seasonings.

30 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour3/10

Umami6/10

Spicy1/10

🥄 Texture

Tender, saucy penne cooked through with a slight chew; bite-sized chicken pieces are moist and substantial. Vegetables will be mostly soft from simmering but can retain occasional firmness and a mild crunch, especially the bell pepper and carrot if not overcooked.

👃 Aroma

Warm garlic and concentrated tomato paste aromas lead, rounded by toasty olive oil and the savory scent of cooked chicken. Fresh vegetable top notes (tomato, bell pepper, onion) and the mixed spices add a light herbal and slightly smoky nuance.

🍷 Pairs Well With

Dry Riesling or Sauvignon Blanc for a wine pairing; alternatively a light lager or jasmine/green tea for a non-alcoholic option.

🥗 Side Dishes

Asian cucumber salad, steamed or sautéed bok choy with garlic, simple green salad with sesame dressing, or crispy vegetable spring rolls.

Ingredients(9 items)

1400g chicken breast (cut into bite-sized pieces)

22 cups mixed vegetables (tomato, yellow bell pepper, red onion, carrot - diced)

3300g penne pasta

43 tablespoons olive oil

53 cloves garlic (minced)

62 tablespoons tomato paste

71 teaspoon mixed spices (garlic powder, paprika, or Italian seasoning)

8Salt and pepper to taste

92 cups water

Instructions

Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the diced chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken starts to turn white.

Add the minced garlic and cook for 1 minute until fragrant. Then add all your diced vegetables (tomato, bell pepper, onion, carrot) and stir everything together for 2 minutes.

Stir in the tomato paste and mixed spices, coating all the ingredients. Cook for 1 minute to blend the flavors.

Add the penne pasta and 2 cups of water to the pan. Stir well to combine, then bring to a boil. Reduce heat to medium and let it simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.

Taste the dish and add salt and pepper as needed. Drizzle with remaining 1 tablespoon of oil if desired. Serve hot and enjoy!