Chicken Pasta Primavera
Chicken Pasta Primavera is a 30 minute, one pot meal in rich creamy sauce, with 43 grams of protein that your family will love!
Servings: 6 servings
Calories: 577kcal
Ingredients
For the Chicken:
- 3 large chicken breasts cut into 1.5 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon oil for frying
For the Pasta:
- 1 Boursin cheese garlic and herbs or shallot and chive
- 4 cups chicken broth low sodium
- 1 large bell pepper coarsely chopped
- 1 small zucchini coarsely chopped
- 1 small bunch asparagus woody ends trimmed and coarsely chopped
- 2 cups grape tomatoes
- 2 cups shredded carrots
- 1 pound pasta
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup Parmesan cheese grated
- 1/2 cup parsley or basil finely chopped
Instructions
- Preheat Dutch oven or large pot on medium-high heat and add oil to coat. Add chicken, sprinkle it with salt and pepper, and cook for 4 minutes, stirring once or twice.
- Add Boursin cheese and stir with chicken until melted. Then add chicken broth, bell pepper, zucchini, asparagus, tomatoes, carrots, pasta, salt and pepper.
- Stir, cover and bring to a boil. Reduce heat to low and cook for 15 minutes or until pasta is al dente, stirring once. Turn off heat.
- Add Parmesan cheese and parsley, gently stir to combine and serve hot.
Video
Notes
- Store: Refrigerate in an airtight container for up to 2-3 days. You might have to adjust consistency with more broth or milk when reheating.
- Freeze: Pasta doesn’t freeze well, so I don’t recommend to do so.
- For more crispy veggies: If you prefer more crisp bright green veggies, add them after cooking pasta for 10 minutes and cook for 5 more minutes with pasta. I actually enjoy the flavor veggies add to the sauce and broth while cooked the whole time.
Nutrition
Calories: 577kcal | Carbohydrates: 71g | Protein: 46g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 882mg | Fiber: 7g | Sugar: 9g