Chicken Primavera
User Reviews
5
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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
544 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Primavera
Description
Chicken Primavera combines tender, thin-sliced chicken breast cooked until golden with linguine pasta and a selection of fresh, seasonal vegetables including asparagus, carrots, and peas. The pasta and vegetables are tossed with butter and lemon juice to create a delicate sauce that lightly coats each component. Parsley sprinkled on top adds a fresh touch, while optional lemon wedges offer a bright citrus finish.
Cooked chicken slices are arranged atop the pasta and vegetable mixture, providing a satisfying combination of textures and mild flavors. The mix of vegetables adds slight crunch and sweetness that complements the buttery pasta and lemon. This dish makes a balanced, hearty meal that showcases fresh ingredients and simple preparation.
Serve Chicken Primavera warm, optionally with lemon wedges to enhance the fresh citrus notes. The recipe is suited for those looking for a flavorful pasta dish featuring chicken and garden vegetables served in a light, buttery sauce.
Ingredients
- 1 pound chicken breast thin-sliced, organic Foster Farms®
- 2 teaspoons olive oil organic
- salt to taste
- black pepper to taste
- 10 ounces linguine pasta organic
- 4 tablespoons butter organic
- 1 tablespoon lemon juice organic
- 1 cup asparagus trimmed and cut into 3 inch pieces, spears, organic
- 1 cup carrot can also use regular sized carrots that have been thinly sliced, peeled and halved, baby, organic
- 1/2 cup pea fresh or frozen, organic
- 2 tablespoons parsley organic chopped
- lemon wedges for garnish, optional
Instructions
- Heat the olive oil in a large pan over medium high heat.
- Season the chicken breasts generously on both sides with salt and pepper.
- Place the chicken breasts in the pan; cook for 4-5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
- Prepare the pasta in salted water according to package instructions. 4 minutes before the pasta is done, add the carrots, asparagus and peas to the boiling water.
- Drain the pasta and vegetables, reserving 1/4 cup of the cooking liquid.
- Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat. Add the pasta water, 1 tablespoon at a time, until the sauce is at your desired consistency. Season with salt and pepper to taste.
- Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve, with lemon wedges if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 263mg | 11% |
| Potassium | 776mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5355IU | 107% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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