Zesty Veggie-Packed Pasta with Lean Ground Chicken

1.Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

3.Add the lean ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, oregano, basil, and red pepper flakes.

4.Stir in the diced red and yellow bell peppers, zucchini, and halved cherry tomatoes. Cook for an additional 5 minutes until the vegetables are tender.

5.Add the chopped spinach and chicken broth to the skillet, stirring until the spinach wilts, about 2 minutes.

6.Combine the cooked pasta with the chicken and veggie mixture, tossing to combine. Adjust seasoning with salt and pepper as needed.

7.Serve hot, topped with grated Parmesan cheese.