Chicken Primavera
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5
8 reviews
Excellent
Chicken Primavera
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Creamy chicken pasta primavera is a fresh combination of vegetables, penne, chicken, and herbs in a light garlic Parmesan sauce!
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Ingredients
- ½ lb. penne pasta dry
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 chicken breast about 8 ounces, boneless, skinless
- kosher salt to taste
- ground black pepper to taste
- 3 tablespoons butter salted
- 2 cloves garlic minced
- 4 asparagus chopped, spears
- ½ cup zucchini diced
- ¼ cup Sweet Bell Pepper diced
- 8 cherry tomatoes halved
- ¼ cup chicken broth or more as needed
- ½ cup heavy cream at room temperature
- ½ cup Parmesan Cheese finely-grated
- ½ cup pea thawed, frozen
- ¼ cup chives or sub with thinly-sliced green onions, fresh, minced
- 2 tablespoons basil or sub with 1 teaspoon dried basil, chopped, fresh leaves
Instructions
- Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
- In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute. Add the chicken broth, increase the heat and bring the mixture to a boil. Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
- Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.
Notes
- For a shortcut, slice a thick chicken breast in half horizontally so that you have two thinner chicken cutlets that will cook in about half the time. Alternatively, use the meat from a store-bought rotisserie chicken and skip the pan-frying step altogether.
Nutrition Information
Show Details
Serving
1/5 of the recipe
Calories
462kcal
(23%)
Carbohydrates
41g
(14%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
88mg
(29%)
Sodium
332mg
(14%)
Potassium
543mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1377IU
(28%)
Vitamin C
43mg
(48%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1/5 of the recipe | |
| Calories | 462kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 332mg | 14% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1377IU | 28% |
| Vitamin C | 43mg | 48% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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