By the time Friday rolls around, I am done in the kitchen. I need a quick, healthy meal to put on my menu plan that everyone enjoys. This week I knew we were having chicken, so we had plenty of leftovers after today’s chicken salad wrap (I will post tomorrow). My mom hit a good sale at Village Market and brought me a bunch of mark down summer squash, so naturally I wanted to use them up.
I have made Chicken Garden Goulash for years now, and it never fails to please. Below is my recipe for this healthy, one-pot meal. I make it using gluten-free pasta; however, it can be made using whole wheat, or any other form of pasta. Though we don’t typically eat corn pasta, I do prefer it for this recipe. I find brown rice pasta doesn’t hold up as well. It can also be made using rice.
- A handful of cooked chicken
- 1 summer squash
- A handful of kale (I used frozen)
- A handful of baby carrots (or diced carrots)
- A small amount of diced onion
- Pasta sauce
- About a cup and 1/2 of corn pasta (or any pasta of choice)
- 1 tablespoon of olive oil
- Italian spices
- Garlic powder
You can use any veggie of choice in this dish, I often use zucchini and I typically throw in some broccoli; however, the baby doesn’t tolerate broccoli. Jack had a bit of raw broccoli with his dinner.
- Boil water, toss in pasta and cook according to directions.
- Toss olive oil, garlic powder, and chopped onion into pan. Cook until soft.
- Put carrots, squash, and kale in a steamer, or microwave, and cook until soft.
- Heat pasta sauce until hot. Add Italian seasoning if needed.
- Remove veggies from steam and toss into Vitamix or blender with chicken and onions for a quick chop.
- Remove pasta from stove. Drain, and put back into pan.
- Add veggie and chicken mix to pasta.
- Add hot pasta sauce and stir.
I do hope you put this dish into your meal lineup. It is super easy and it’s a great all-in-one meal. 🙂
The Joyful Homemaker