What’s not to love about this pasta dish? It’s fast, easy, and full of tasty spring vegetables that will fill you up, and keep you from calling that local pizza delivery service that is NOT on your summer swimsuit meal plan.
Easy Chicken Pasta Primavera
- 12 ounce(s) cavatappi or fusilli pasta
- 2 green onions, washed and sliced on the bias
- 4 teaspoon(s) olive oil
- 1.5 pound(s) boneless, skinless chicken-breast halves, cut into 1-inch chunks
- Salt and pepper
- 1 clove(s) garlic, crushed with press
- 1 pound(s) snap peas, washed and sliced on the bias
- 1 medium red pepper, thinly sliced
- 1 carrot, peeled and julienned into sticks
- 1/2 cup(s) fat free half and half
- 1/4 teaspoon(s) crushed red pepper
- 1/2 cup(s) Parmesan cheese, freshly grated
- 1/4 cup(s) fresh basil leaves, loosely packed, thinly sliced
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add the snap peas, carrots, and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in half and half, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.
Adapted from: Good Housekeeping