Chicken Pasta Primavera Recipe
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
749 kcal
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Course
Main Course
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Cuisine
American
Chicken Pasta Primavera Recipe
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This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.
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Ingredients
- 2 chicken breast $6.25, boneless, skinless, about 1.5 lb
- 1 tsp oregano $0.10, dried, divided
- 1 tsp salt $0.03, divided
- ½ tsp garlic powder $0.05
- ½ tsp black pepper $0.08, freshly cracked, divided
- 2 Tbsp olive oil $0.44
- 8 oz. pasta $0.83, dry
- 2 Tbsp butter $0.25
- 2 cloves garlic $0.16, minced
- 1 cup grape tomato $1.99, halved
- 1 zucchini $0.75, sliced and halved
- ½ cup chicken broth $0.07
- ½ cup Parmesan Cheese $1.17, grated
- 1 cup heavy cream $1.18
- ½ cup peas $0.31, frozen
Instructions
- Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
- Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
- Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
- While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
- Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
- Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
- Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
- Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!
Notes
- *Boneless, skinless chicken thighs can also be used.
- **I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.
- I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.
- ***I almost always use Better Than Bouillon to make my chicken broth! It's inexpensive, tastes great, and one jar lasts me a long time.
Nutrition Information
Show Details
Serving
1serving
Calories
749kcal
(37%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
42g
(65%)
Sodium
1118mg
(47%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 749kcal | 37% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 42g | 65% |
| Sodium | 1118mg | 47% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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