Chicken with Veggies and Garlic Butter

Do you know how hard it is to find orecchiette? Thank you, Kroger! I love the little ears and how they are tiny little soup bowls to hold tiny little bits of goodness in your dish. I’ve also been craving some fresh and crispy vegetables. I can finally sleep tonight (sarcasm). This is a simple recipe with well-seasoned chicken, sautéed vegetables, and a rich garlic butter sauce with fresh thyme.


  • 1 medium squash, chopped
  • 1 medium zucchini, chopped
  • 1 medium tomato, chopped
  • 1 lb fresh green beans, trimmed and halved into 1 inch pieces
  • 1 lb baby bella mushrooms, stemmed and chopped
  • Olive or canola oil
  • 2 chicken breasts, cut into tenderloins
  • 6 tablespoons butter
  • 6 cloves garlic, minced
  • 3 twigs fresh thyme, leaves removed
  • Salt and pepper
  • 12 oz your favorite pasta, cooked according to instructions
  • Shredded parmesan cheese


  1. In a large skillet, heat 4 Tbsp oil over medium high heat. Season chicken with a generous pinch of salt and pepper on both sides. Cook for 7 minutes on each side until you achieve a golden color. Set aside.
  2. In the same skillet, heat another 2 Tbsp oil on medium high heat. Add vegetables and sauté for 20 minutes, tossing occasionally.
  3. Slice chicken. Add butter and minced garlic with 5-6 trimmed sprigs of thyme to vegetable mixture along with chicken.
  4. Serve cooked pasta in a bowl and top with chicken/vegetable mixture. Garnish with shredded parmesan cheese.

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