Garden Vegetable Rotini with Chicken

Garden Vegetable Rotini with Chicken is packed with good-for-you ingredients and tossed with Zesty Italian Dressing.

This Garden Vegetable Rotini with Chicken is a regular in our weeknight dinner rotation. Packed with good-for-you ingredients, it’s versatile and comes together quickly with ingredients you probably already have on hand. Don’t have snap peas? Use bell peppers instead. Shrimp is also delicious in place of chicken. Herbs de Provence is an Italian seasoning blend made with dried herbs such as lavendar and basil. If you don’t have it, feel free to use dried basil or dried oregano. They work just as well. Enjoy! 

Garden Vegetable Rotini with Chicken

  • One box colorful rotini pasta, cooked according to package directions
  • 2 tablespoons of olive oil
  • 3 boneless skinless chicken breasts, cooked and chopped into bite size pieces
  • Salt and Pepper
  • Herbs de Provence
  • Splash of white wine
  • 1 yellow squash, sliced into half moons
  • 1 zucchini, sliced into half moons
  • 1/2 cup snap peas
  • 1 pint colorful or red cherry tomatoes, sliced lengthwise
  • 1 bunch fresh basil (about 4 stems), torn
  • 2 sprigs of fresh thyme, leaves removed
  • Zesty Italian Dressing, 1 cup
  • 1 cup Parmesan cheese for grating

Cook pasta according to package directions, drain and set aside. In a cast iron skillet or large frying pan, heat oil over medium-high. Season chicken with salt, pepper and Herbs de Provence. Cook chicken breasts, 3-4 minutes per side, turning once, until juices run clear. Remove chicken breasts to a plate and let rest. Reduce heat to medium and add a splash of white wine, scraping up the loose bits from the bottom of the pan. Add more olive oil to the pan if needed, about 1 tablespoon. Add the squash, zucchini and snap peas to the pan, stirring until browned, about 5 minutes. Season with salt, pepper and Herbs de Provence. In a large bowl, toss together pasta, chicken, vegetable mixture, tomatoes, thyme and basil. Add Italian dressing and stir to combine. Grate Parmesan cheese over the top. Enjoy! Refrigerate leftovers.

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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit


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