Chicken Primavera with Roasted Spring Vegetables

• 1 lb chicken breast, cut into bite-sized pieces
• 12 oz pasta (penne or fusilli)
• 2 cups asparagus, trimmed and cut into 1-inch pieces
• 2 cups zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 400°F. Toss asparagus, zucchini, and bell peppers with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water.
3. 3 In a large skillet, heat 2 tablespoons olive oil over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through.
4. 4 Remove chicken and set aside. In the same skillet, sauté garlic until fragrant.
5. 5 Add roasted vegetables to the skillet with chicken broth, scraping up any browned bits. Stir in heavy cream, lemon zest, and juice.
6. 6 Add cooked pasta and Parmesan cheese to the skillet, tossing to coat. If needed, add reserved pasta water for desired consistency.
7. 7 Return chicken to the skillet and gently toss to combine.
8. 8 Serve garnished with fresh basil.

Equipment

• Oven
• Large skillet
• Baking sheet
• Colander

Variations

• Add shrimp for a seafood twist.
• Substitute chicken sausage for a different flavor profile.

Substitutions

• Use whole milk in place of heavy cream for a lighter sauce.
• Substitute gluten-free pasta for a gluten-free option.

Pairings

• A crisp Pinot Grigio or Sauvignon Blanc.
• Warm garlic bread

Nutrition

Tips

• For a vegetarian option, omit the chicken and add extra vegetables.
• Use a mix of spring vegetables like peas or snap peas for added variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Serve with a side of crusty bread.
• Pair with a light green salad dressed with balsamic vinaigrette.

FAQ