veggie pasta with parmesan-crusted chicken

what you’ll need:

for the pasta:

2 leeks, cut into half-moons 

4 garlic cloves, minced

1 zucchini, quartered

1 large handful of green beans, cut into 1-inch pieces  

1 jar Cacio E Pepe Pasta Sauce (Trader Joes)

1-2 cups Broth of choice (you’ll be filling the pasta sauce jar from above with broth, shaking the jar, and pouring it back into the pot)

1 bag of no-boil pasta (Trader Joe’s) (or any pasta of choice)

what you’ll do:

1. Add leeks and garlic to a heated saucepan (make sure it has a lid), and saute for 5 minutes or until they have cooked down and softened. 

2. Add green beans, and saute for 5-8 minutes. Add zucchini and cook another 3-5 minutes. Stirring periodically.

3. Add 1 full jar of cacio e pepe pasta sauce to the veggie mixture and fill the empty jar with broth, place the lid back on, and shake to get all the remaining sauce from the sides of the jar. pour the broth into the saucepan and mix.

4. Place pasta nests into the sauce and cover until fully cooked. (about 8 minutes) OR if you are using different pasta, follow the directions on the package for al dente pasta and add drained pasta to the sauce & veggie mixture.

5. When the chicken is fully cooked, pour all the juices directly into your pan with pasta and veggies (this adds a boost of flavor) serve the chicken on top of your pasta with additional parmesan and red chili flakes if desired.

6. Enjoy!

full instruction video here

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