Chicken pasta primavera
For a quick and light pasta dinner, whip up this Chicken Pasta Primavera packed with fresh veggies, penne pasta, and tender bites of chicken!
Ingredients
- 1 lb chicken breast Sliced into thin strips
- 12 oz Pasta Penne or fusilli recommended
- 2 cups broccoli florets
- 1 cup of sliced bell peppers Mix of colors
- 1 cup Cherry tomatoes Halved
- 1 cup peas
- 1/2 cup carrots Thinly sliced
- 2 cloves of garlic Minced
- 1 medium onion Finely chopped
- 1/2 cup light cream
- 1/4 cup low-sodium chicken broth
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh herbs: Basil or parsley, for garnish
- Salt and pepper: To taste
Instructions
Prep the Ingredients:
- Wash and chop all vegetables as described. Slice the chicken into thin strips and season with salt and pepper.
Cook the Pasta:
- Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
Sauté the Chicken:
- In a large skillet, heat olive oil over medium heat. Add chicken strips and sauté until golden and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Cook Vegetables:
- In the same skillet, add a bit more oil if needed. Sauté onions and garlic until translucent. Add bell peppers, carrots, and broccoli, cooking until they are just becoming tender.
Combine Ingredients:
- Add the cherry tomatoes and peas to the skillet. Pour in chicken broth and cream, bringing the mixture to a light simmer.
- Return the chicken to the skillet and add cooked pasta. Toss everything together until well coated and heated through.
Finish the Dish:
- Stir in Parmesan cheese and season with salt and pepper to taste. Garnish with fresh chopped herbs before serving.