Easy Garlic Chicken & Veggie Rotini

In a large pot, cook whole grain whole wheat rotini pasta according to package instructions until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add diced chicken breast, 1 teaspoon oregano, salt, and pepper to the skillet. Cook for 6-7 minutes or until chicken is cooked through and no longer pink. Remove chicken from skillet and set aside.

In the same skillet, add 1 tablespoon olive oil and sliced carrots. Sauté for 3-4 minutes until slightly tender.

Add sliced zucchini and yellow squash to the skillet and cook for an additional 2-3 minutes until vegetables are tender.

Stir in chopped kale and remaining 1 tablespoon of olive oil. Cook for 1-2 minutes until kale starts to wilt.

Push the vegetables to one side of the skillet and add minced garlic to the empty side. Sauté garlic for 30 seconds, then mix it with the vegetables.

Add the cooked rotini pasta and chicken to the skillet with the vegetables. Sprinkle the remaining 1 teaspoon of oregano and stir until everything is evenly incorporated.

Remove the skillet from heat. Let the pasta mixture cool for about 10 minutes before transferring it into containers for meal prep or serve it immediately for a family dinner.