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chicken pasta primavera

Chicken Pasta Primavera Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless skinless chicken breasts, cut into 1‑inch pieces
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 medium zucchini, halved lengthwise and sliced into half‑moons
  • 1 red bell pepper, thinly sliced
  • 8 oz asparagus, trimmed and cut into 2‑inch pieces
  • 1 cup sugar snap peas, strings removed, halved if large
  • 1/2 cup low‑sodium chicken broth
  • Zest and juice of 1 lemon
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley leaves, chopped

Method
 

  1. Bring a large pot of salted water to a boil. Cook the penne until al dente, reserving 1/2 cup pasta water before draining.
  2. Heat 1 tbsp oil in a large skillet over medium‑high. Season the chicken with salt and pepper, then sear until golden, 4 minutes per side. Transfer to a plate.
  3. Add the remaining 1 tbsp oil, shallot, and garlic to the skillet. Cook 30 seconds. Add zucchini, bell pepper, asparagus, sugar snap peas, and a pinch of salt. Sauté until crisp‑tender, 5‑6 minutes.
  4. Pour in the broth, lemon zest, lemon juice, and 1/4 cup pasta water. Return the chicken and any juices, then add the pasta and Parmesan. Toss until glossy, about 2 minutes.
  5. Remove from heat, fold in the basil and parsley, and serve with extra Parmesan.

Notes

The sauce is meant to be light, but if you prefer it a bit looser, add another splash of the reserved pasta water. All the vegetables should be prepped before you start cooking because each step moves quickly on the heat.