Chicken Pasta Primavera
Chicken Pasta Primavera is a quick and Easy weeknight meal. You can put it together with just about any vegetables that you have on hand.
Primavera translated from Italian means springtime. But, Pasta Primavera was originated by an Italian chef in New York City in the 1970’s.
Enough history let’s get your Chicken Pasta Primavera going.
Put the chicken tenders in the microwave to thaw out while you cut up the vegetables. When I rooted around in the fridge I found some broccoli, asparagus, string beans, carrots, tomatoes, garlic, some mushrooms leftover from our last batch of chicken marsala and some onions. But, literally, any vegetable or vegetables will work.
Put a large skillet or sauté pan on at medium high and swirl in some olive oil. While it’s heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.
Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.
When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks.
After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.
Add the grated parmesan and stir it in to your Chicken Pasta Primavera then….
…..serve it up!!
You just prepared your Quick and Easy Chicken Pasta Primavera like a chef!!
A chilled bottle of Pinot Grigio pairs up real good with Chicken Pasta Primavera.
Chicken Pasta Primavera
Ingredients
- olive oil
- 4 chicken tenders or 1 large breast
- salt and papper
- 1/3 of a 1 lb. box Spaghetti or linguini or fettuccini
- 1 cup fresh Asparagus cut into 1 inch pieces
- 1 cup string beans cut into 1 inch pieces
- 1 cup small mushrooms halved
- 1/2 medium onion cut into wide strips
- 1 cup broccoli florets
- 4 cloves garlic coarsely chopped
- 1 fresh carrot cut into small wedges or thick slices or a cup of baby carrots halved
- 2 Roma tomatoes cored, seeded and very coarsely chopped
- 1 fresh lemon
- 1/2 cup chicken broth or white wine
- 1/2 cup grated parmesan cheese
Instructions
- Put a large skillet or sauté pan on at medium high swirl in some olive oil. While it's heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.
- Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.
- When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks. After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.
- Add the grated parmesan and stir it in to your Chicken Pasta Primavera then serve it up!!
