Chicken Pasta Primavera is a great recipe to make for tonight’s dinner.
This is a very fresh and healthy pasta recipe- packed with veggies. I usually go for the cream sauce type pasta dishes, but this recipe has no cream sauce in sight! The pasta is simply tossed with the sautéed veggies, and then the chicken, tomatoes and Parmesan cheese are added in.
When you boil your pasta, save some of the starchy cooking water when you drain the pasta. That water comes in handy later on as an option to toss with the finished pasta to add some moisture back in to the dish.
What kind of pasta do you use for Chicken Pasta Primavera?
You can use any pasta you’d like for this meal! I recommend using penne, rigatoni or bow tie. Spaghetti would work too, if that’s what you prefer.
Here are a few more pasta recipes you might enjoy:
- Pasta with Shrimp and Feta
- One Pot Farmer’s Market Pasta
- Creamy Gruyere and Shrimp Pasta
- Easy One Pot Caprese Pasta
- Pasta Rustica
- Wahlberg’s American Chop Suey
- Tomato Beef Pasta
Chicken Pasta Primavera
- 2 tablespoons olive oil
- 2 cups fresh broccoli florets
- 1/2 cup chopped onions
- 2 medium garlic cloves, chopped
- 1 medium carrot, peeled and julienned
- 2 cups cooked chicken, cut into bite-sized pieces
- salt, to taste
- 3 medium tomatoes, chopped
- 1 pound pasta, cooked according to package directions
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Heat the oil in a large skillet over medium heat. Add the broccoli, onion, garlic and carrot. Stir frequently, until the broccoli is crisp and tender (about 10 minutes.)
- Stir in the chicken, salt and tomatoes. Heat for 3 minutes or until the chicken is heated.
- Spoon the chicken mixture over the drained pasta. Sprinkle with Parmesan cheese and parsley. Serve hot.
- TIP: save a little of the pasta water before you drain all of it. It may come in handy to toss with the pasta before serving to add a little more moisture to the mix.