Description
A simple recipe for pasta tossed with chicken and fresh spring vegetables.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add broccoli and carrots to the same skillet. Cook for 3 minutes.
- Add zucchini and cook for another 3 minutes until vegetables are tender-crisp.
- Stir in the frozen peas. Cook for 1 minute.
- Return the cooked chicken to the skillet.
- Pour in the heavy cream and bring to a simmer. Cook for 2 minutes, stirring constantly.
- Add the drained pasta, Parmesan cheese, and reserved pasta water to the skillet. Toss everything to coat.
- Season with additional salt and pepper if needed. Serve immediately.
Notes
- You can substitute other firm vegetables like asparagus or bell peppers.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Keywords: chicken, pasta, primavera, spring vegetables, cream sauce