Vegetable-Packed Chicken Pasta Primavera: Your Weeknight Glow-Up
This vibrant and healthy pasta dish combines tender chicken and colorful vegetables for a quick, satisfying weeknight dinner.
Ingredients
Pasta
- 8 oz penne or rotini (whole wheat if you’re feeling virtuous)
Chicken
- 2 pieces boneless skinless chicken breasts, cut into bite-size pieces
Vegetables
- 1 red bell pepper red bell pepper, sliced thin
- 1 zucchini zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup snap peas or green beans
Aromatics & Seasonings
- 3 cloves garlic, minced
- 0.5 tsp dried oregano
- 0.5 tsp crushed red pepper flakes (optional)
Fats & Oils
- 1 tbsp olive oil
- 1 tbsp butter
Additional Flavor & Garnish
- Juice of 1/2 lemon lemon juice
- 1/2 cup grated parmesan cheese (freshly grated if possible)
- 1/3 cup reserved pasta water (start with this, add more if needed)
Fresh Herbs & Final Touch
- Chopped fresh parsley or basil chopped fresh parsley or basil
- A squeeze of lemon juice final squeeze of lemon
Instructions
- Cook pasta in salted boiling water until al dente, then reserve 1/2 cup of pasta water and drain.
- Sauté chicken in olive oil until golden and cooked through, then set aside.
- In the same skillet, cook veggies until tender, then add garlic, oregano, red pepper flakes, and tomatoes; sauté briefly.
- Add butter, olive oil, cooked pasta, chicken, parmesan, lemon juice, and reserved pasta water; toss until combined and silky.
- Finish with fresh herbs, extra parmesan, and a squeeze of lemon before serving.
Notes
Use fresh herbs for best flavor and adjust seasoning to taste.