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!
Servings: 6
Ingredients
- 8 to 10 ounces dry penne pasta
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken breasts cut into 1-inch cubes or long thin strips
- salt and freshly ground black pepper
- 1 zucchini sliced into thin half-moons
- 1 to 2 cups grape tomatoes quartered
- 1 cup frozen peas
- ½ tablespoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 4 cloves garlic minced
- ¼ cup white wine
- ⅓ cup heavy whipping cream
- ¼ cup grated fresh parmesan cheese
- chopped fresh basil for garnish
Instructions
- Cook pasta according to the directions on the package.
- In the meantime, heat oil in a large 14-inch skillet set over medium-high heat.
- Season the chicken pieces with salt and pepper, add the chicken to the hot oil, and cook for 5 minutes. Stir in the zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
- Stir in garlic and continue to cook for 3 minutes, stirring occasionally. Stir in the wine and scrape up all the browned bits from the bottom of the pan. Add cream and cook for 1 minute.
- Drain the cooked pasta, then stir the pasta into the skillet. Taste for salt and adjust accordingly.
- Remove from heat.
- Top with parmesan cheese, garnish with basil, and serve.
Notes
- Wine Substitute: No wine? Swap it with chicken or veggie broth and a splash of lemon juice. Grape Juice is also a good sub.
- Chicken Thighs: Consider boneless chicken thighs for a juicier alternative, diced for appeal.
- Veggie Choices: Mix in various veggies like mushrooms or asparagus; just chop them small for quick cooking.
- Pasta Options: Experiment with different pasta types like farfalle or fettuccine for a twist.
- Go Meatless: Replace chicken with extra veggies or pan-seared tofu for a vegetarian take.
- Add Fish: Elevate the dish with some tuna mixed into the sauce for a classy touch.
- Spice It Up: Add Creole seasoning to the sauce for a spicy Cajun flair.
Nutrition
Calories: 373kcal | Carbohydrates: 35g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 165mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 714IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 2mg
