Chicken Primavera (tossed With Pasta) Recipe
Make Chicken Primavera (tossed With Pasta) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pasta
Vegetables
Sauce & Finishing
Method
Chicken & Marinade
- 1
Marinate chicken
Slice chicken breasts into 1/2-inch strips or bite-sized pieces. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Add chicken, toss to coat, and let sit 15–20 minutes at room temperature (or up to 2 hours refrigerated).
- 2
Cook chicken
Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray. Add marinated chicken in a single layer and sear without crowding for 3–4 minutes per side until cooked through and lightly browned (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.
Pasta
- 3
Boil pasta
Bring a large pot of water to a rolling boil. Stir in 1 tbs salt. Add 12 oz dried pasta and cook according to package directions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Vegetables
- 4
Sauté aromatics
In the same large skillet used for the chicken, heat 1 tbs olive oil over medium heat. Add 1/2 cup sliced onion and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Cook firmer vegetables
Add the julienned carrot, asparagus pieces, and red bell pepper strips. Sauté 3–4 minutes until beginning to soften but still bright and slightly crisp.
- 6
Add tender vegetables
Stir in the zucchini slices and halved cherry tomatoes. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Cook another 2–3 minutes until vegetables are tender-crisp and tomatoes start to blister.
Sauce & Finishing
- 7
Deglaze & make sauce
Pour 1/4 cup dry white wine (or chicken broth) into the hot skillet to deglaze, scraping up browned bits from the pan. Let the liquid reduce 1–2 minutes. Lower heat to medium-low and stir in 1/2 cup heavy cream. Bring to a gentle simmer.
- 8
Combine pasta, chicken, and sauce
Add the drained pasta, cooked chicken, and 1/2 cup grated Parmesan to the skillet. Toss gently to combine. If the sauce seems thick, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (use up to 1/2 cup).
- 9
Finish flavors
Stir in 1 tsp olive oil, 1 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped fresh basil or parsley, and 1/4 tsp red pepper flakes. Taste and adjust seasoning with salt and pepper as needed. Cook 1 minute more to meld flavors.
- 10
Serve
Divide pasta among plates or bowls and sprinkle additional grated Parmesan and extra fresh herbs if desired. Serve immediately.