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 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 chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes.
- To the chicken, add 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; stir pasta into the skillet. Taste for salt and adjust accordingly.
- Remove from heat.
- Top with parmesan cheese.
- Garnish with basil.
- Serve.
Nutrition
Calories: 373 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 70 mg | Sodium: 165 mg | Potassium: 607 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 714 IU | Vitamin C: 21 mg | Calcium: 93 mg | Iron: 2 mg | Net Carbs: 32 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.