Chicken Pasta Primavera Recipe

Name: Chicken Pasta Primavera Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup fat free milk; 1/3 cup fresh grated Pecorino Romano or Parmesan cheese; 1/3 cup 1/3 less fat cream cheese; 1 pound boneless; 2 teaspoons Cajun Seasoning; Olive oil spray; kosher salt; 6 ounces fresh thin asparagus; 1 1/2 cups low-sodium chicken broth; 8 ounces bow tie pasta; 2 medium leeks; 1 ounce can artichoke hearts; 1 cup frozen peas; 1/4 cup finely chopped fresh basil

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4.8

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
369 kcal
Course
Main Course, Dinner
Cuisine
Italian-American Fussion

Chicken Pasta Primavera Recipe

Iris Warren

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One-Pot Creamy Chicken Pasta Primavera made with lean chicken breast, spring veggies, and a light cream sauce. A delicious, high-protein dinner idea!

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Ingredients

Servings

1 cup fat free milk
1/3 cup fresh grated Pecorino Romano or Parmesan cheese (plus more for serving)
1/3 cup 1/3 less fat cream cheese (recommend Philadelphia)
1 pound boneless (skinless chicken breasts, cut into 1/2-inch pieces)
2 teaspoons Cajun Seasoning
Olive oil spray
kosher salt ( and fresh pepper)
6 ounces fresh thin asparagus (ends trimmed and cut 1-inch pieces)
1 1/2 cups low-sodium chicken broth
8 ounces bow tie pasta (or other cut pasta, wheat or gluten-free)
2 medium leeks (cleaned and white and light green parts thinly sliced)
1 ounce can artichoke hearts (drained, rinsed, and quartered if necessary)
1 cup frozen peas (no need to thaw)
1/4 cup finely chopped fresh basil

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Instructions

In a small blender, combine milk, grated cheese and cream cheese and set aside.
Season chicken with cajun seasoning.
Heat a large pot over high heat. When the pan is very hot, spray it with oil and add the chicken, season with salt and pepper to taste, and cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes, then flip to cook the other side until the chicken is browned on all sides and cooked through, about 2 to 3 minutes. Transfer to a plate.
Add a splash of the broth and scrape any browned bits from the bottom of the pot. Add the remaining broth, cream cheese mixture, the pasta, and leeks. Stir to combine and bring to a boil, then cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes.
Taste the pasta and if it's not al dente, or there is still a lot of liquid at the bottom of the pot, cover and cook for another minute and check again.
When the pasta is ready, add the asparagus and artichokes, gently stir, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
Uncover and add the chicken and any juices that have accumulated and the peas and stir to combine. Cook just for about 30 seconds to warm the peas through.
Remove from the heat and stir in the basil. Serve with more parmesan cheese, for passing.

Notes

Variations:
Protein: Substitute chicken with shrimp. Or omit to keep it vegetarian.
Seasoning: If you don’t have Cajun seasoning, use onion powder, garlic powder, paprika, and cayenne.
Broth: Swap chicken broth with vegetable broth.
Herbs: Replace basil with chives or tarragon.

Nutrition Information

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Serving 12/3 cups Calories 369kcal (18%) Carbohydrates 48g (16%) Protein 30g (60%) Fat 6.5g (10%) Saturated Fat 3g (15%) Cholesterol 69mg (23%) Sodium 706mg (29%) Fiber 7g (28%) Sugar 8g (16%)