Chicken Primavera
Ingredients
- 2 boneless skinless chicken breasts lb.) cut into 1-inch cubes
1 1/4 to 1 1/2 lb.
- 2 1/2 tsp. salt
divided
- 2 tsp. ground black pepper
plus more for garnish
- 4 tbsp. butter
divided
- 1/4 c. olive oil
- 16 oz. dried short pasta
such as penne, rotini, or cavatappi
- 1 32-oz. container chicken broth
- 3 carrots
thinly sliced, about 2 cups
- 2 c. asparagus pieces
about 1-inch long, from 1 bunch, woody stems removed
- 1 1/2 c. fresh or frozen peas
- 2 c. cherry tomatoes
halved
- 6 garlic cloves
grated
- 1 1/2 c. freshly grated parmesan cheese
- 1 lemon
zested then cut in half
- 1/2 c. chopped fresh basil
plus more for garnish
Directions
- 1
Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.
- 2
Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
- 3
Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
- 4
Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
- 5
Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
- 6
Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
- 7
Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.
Chicken Primavera
Similar Recipes
Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, satisfying meal that brings together tender chicken and an abundance of fresh vegetables? This Chicken Primavera recipe delivers a generous serving of comfort and bright flavors, perfect for sharing a hearty meal with family and friends.
This recipe shines by combining hearty chicken and pasta with a bounty of fresh, colorful vegetables, creating a balanced and flavorful dish. The richness of freshly grated parmesan cheese and butter, brightened by lemon zest and fragrant basil, ensures every bite is deeply satisfying.
Prepare for a delightful harmony of textures and tastes. You'll experience the satisfying chewiness of your favorite short pasta, complemented by savory chicken cubes and the crisp-tender bite of thinly sliced carrots and asparagus pieces. Sweet peas and burst cherry tomatoes add pops of freshness, all coated in a rich, savory sauce infused with grated garlic. The finish is a bright lift from lemon and the herbaceous notes of fresh basil. This is a substantial dish, designed to yield 8 to 10 servings.
This Chicken Primavera is wonderfully adaptable to your pantry. Feel free to use your preferred short pasta, whether it's penne, rotini, or cavatappi. If fresh peas are out of season, fresh or frozen peas both work beautifully here. For an extra layer of richness, consider using an additional tablespoon of olive oil.
This hearty Chicken Primavera is ideal for a weeknight family dinner or a casual gathering. Serve it simply garnished with extra ground black pepper and fresh basil for a truly inviting presentation.