Chicken & Veggie Pasta Bowl

5 steps

• Heat 1 tablespoon of olive oil in a large nonstick skillet to medium-high. Add mushrooms and saute for about 5 minutes or until browned.
• Add the sweet peppers to the skillet and continue sauteing for another 2-3 minutes or until softened.
• Add the spinach to the skillet, cover, and cook for about 1 minute so the spinach wilts.
• Chop the cooked chicken and add it to the skillet along with the cooked pasta, reserved pasta water, and the remaining 1/2 tablespoon of olive oil. Use plain water if you do not have reserved pasta water on hand. Stir for 1-2 minutes to distribute and warm the ingredients.
• Divide the mixture into two equal portions and top with the grated Romano cheese.

Tips:
Romano cheese has a rich, salty flavor that adds just the right amount of umami to this dish. If you prefer, substitute Romano with Parmesan or another aged hard cheese.

This recipe is great for using leftover pasta, pasta water, chicken, and veggies. You can add more leftover cooked veggies if you have some on hand. For instance, cooked leftover broccoli would work well in this recipe.