Quick and Easy Recipe: Chicken Pasta with Veggies

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Super simple, super yummy!

A delicious dinner doesn’t have to be complicated! This dinner only needs the following ingredients:

• 1.5 pounds of boneless skinless chicken thighs
• 1 pound bag of vegetable medley, frozen
• Trader Joe's bruschetta sauce
• Trader Joe's Roasted Cauliflower and Cheese Mezzelune 
• 1/4 cup plain unsweetened yogurt (traditional or Greek)
• 1-2 T of ranch dressing
• Clarified butter (ghee)
• Everything but the Bagel seasoning
• salt and pepper

Here’s how we made it:​

1. Creamy Bruschetta Sauce Chicken: combine 1 container of Bruschetta sauce, yogurt, and ranch dressing in a small bowl. (Use dairy free alternatives if needed.)
2. Pour sauce mixture over chicken thighs - make sure to lay them out flat on a 9x13 baking dish - and bake at 375F for 35 minutes, or until internal temp reaches 165F.
3. Heat veggies in a medium sauce pot on the stove on medium heat; add a few tablespoons of water to prevent sticking or burning. Cook until warmed through, drizzle with melted ghee and season with salt and pepper.
4. Cook Mezzelune (like ravioli) as per instructions (3 minutes in boiling water). Drain water and return pasta back to the pot. Drizzle with melted ghee and sprinkle with Everything But the Bagel Seasoning. (I got this idea from Trader Joe's!)
5. Serve with fresh fruit like blueberries.

You can also cook the chicken in the instant pot on high for 7 minutes. We hope this helps inspire you on busy weeknights! 

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