Chicken Pasta Primavera For Weekdays Recipes

EASY CHICKEN PASTA PRIMAVERA

Steps:

• Cook the pasta according to package directions till al dente.
• Season the chicken breast with salt and pepper.
• Heat a tablespoon of olive oil in a large pan and slide in the chicken breast. Cook on both sides for 4-5 minutes each till the chicken breast is cooked through.
• Remove the chicken breast and let it rest. Once rested for 4-5 minutes, slice the breast or cut it into small bite sized pieces based on your preference and set aside while you cook the pasta.
• In the same pan, add the remaining oil and garlic. Saute the garlic till fragrant and add broccoli and asparagus. Cook on medium high heat for 2-3 minutes and add the remaining vegetables. Saute the vegetables for another 2-3 minutes and add the cooked pasta, italian seasoning blend, salt, pepper and heavy cream. Toss everything well till the cream coats the pasta and mix in the chicken.
• Top with grated parmesan and serve immediately.

EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE

Steps:

• Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
• Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
• Add the carrots to the pan and cook for 1 minute stirring regularly.
• To the pan, add the green beans and cook an additional 1 minute.
• Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
• Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
• Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
• Serve with additional cheese and fresh chopped parsley as a garnish.

CHICKEN PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.

SKILLET CHICKEN PASTA PRIMAVERA

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

CHICKEN PASTA PRIMAVERA FOR WEEKDAYS

Steps:

• Prepare pasta according to package directions.
• Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes.
• Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
• Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.