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Vegetable-Packed Chicken Pasta Primavera: Your Weeknight Glow-Up

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
This vibrant pasta dish combines tender chicken and fresh vegetables in a light, flavorful sauce, perfect for a quick weeknight dinner.

Ingredients

Pasta

  • 8 oz penne or rotini (whole wheat if you’re feeling virtuous)
  • 2 pieces boneless skinless chicken breasts, cut into bite-size pieces

Vegetables

  • 1 each red bell pepper, sliced thin
  • 1 each 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)

Dairy & Fats

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 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 Touches

  • to taste chopped fresh parsley or basil
  • a squeeze of lemon final squeeze of lemon

Instructions 

  • Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water, then drain.
  • Sauté chicken with salt and pepper until golden and cooked through; set aside.
  • Sauté veggies (except tomatoes) until tender, then add garlic, oregano, red pepper flakes, and tomatoes; cook 2 minutes.
  • Add butter, olive oil, cooked pasta, chicken, parmesan, lemon juice, and reserved pasta water; toss until combined and silky.
  • Finish with fresh herbs and a squeeze of lemon before serving.

Notes

Feel free to add more lemon or cheese to suit your taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Pasta, Vegetables