Summer Chicken Pasta with Crunchy Garden Vegetables
A vibrant and hearty one-pan pasta dish packed with juicy chicken, fresh courgettes, olives and a rich tomato sauce. Perfect for a no-fuss weeknight dinner the whole family will love.
🛒 Ingredients
4 servings
- 300 g whole wheat spaghetti
- 600 g boneless chicken thighs, diced
- 7 medium tomatoes, peeled and chopped
- 2 medium courgettes (zucchini), sliced into rounds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated
- 7 pitted black olives, sliced
- 250 ml chicken stock
- 1 tbsp sweet paprika
- 1 tsp dried oregano
- 1 bay leaf
- Black pepper to taste
- 1 tbsp olive oil
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Directions
- 1
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- 2
Steam the courgettes for 5 minutes until just tender but still with a bite. Set aside.
- 3
Heat the olive oil in a large wok or deep skillet over medium heat. Sauté the onion until softened, add the garlic and stir for 1 minute.
- 4
Add the chicken pieces and cook until golden brown on all sides, about 6 to 7 minutes.
- 5
Stir in the paprika, chopped tomatoes, grated carrot, bay leaf and black pepper. Cook over medium heat for 10 minutes, stirring occasionally.
- 6
Pour in the chicken stock and oregano. Simmer until the sauce thickens slightly, about 5 minutes.
- 7
Add the steamed courgettes, olives and cooked pasta. Toss well to coat everything in the sauce and serve immediately.
💡 Chef's Tip
For extra depth of flavour, marinate the chicken in paprika, oregano and a drizzle of olive oil for 30 minutes before cooking.
Similar Recipes
Same category — Poultry
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