Creamy Chicken And Veggie Rotini Recipe

About this recipe

A high-protein dinner featuring tender chicken, vibrant vegetables, and creamy rotini pasta, perfect for a satisfying and wholesome meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Broccoli Florets
• 150 g Mooz Cream Cheese

Instructions

1. 1. Bring a large pot of water to a boil. Add 4 chicken breasts and cook for 15-20 minutes until fully cooked. Remove the chicken, let it cool slightly, and shred into strips.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 1 diced green bell pepper. Sauté for 5-7 minutes until softened.
3. 3. In the same pot used for the chicken, bring fresh water to a boil. Add 16 oz of veggie rotini pasta and cook according to package instructions until al dente. Drain well.
4. 4. Steam 2 cups of broccoli in a steamer or microwave until tender, then drain any excess liquid.
5. 5. In a large mixing bowl, combine the shredded chicken, sautéed onion and bell pepper, cooked rotini, steamed broccoli, and 2 cans of cream cheese. Mix well to coat everything evenly.
6. 6. Transfer the mixture to a serving dish and serve warm. Enjoy your creamy chicken and veggie rotini!