What a great dish to add lots of vegetables from your refrigerator, and with summer coming, pick those vegetables out of your garden for this amazingly tasty dish. It comes together so fast and easy. The versatility comes from the many vegetables you can use, what pasta you use, and creating a wonderful creamy sauce to put this dish together. Make it colorful Ya’ll.
Pasta Primavera with Chicken
Ingredients
- 16 oz penna pasta (cooked per package instructions) or any type of pasta you like
- pre-cooked boneless chicken or other protein
- 2 TBS cooking oil
- 2 TBS butter
- 2-3 cups fresh vegetables cut into strips or bite size pieces 1 red onion, 1/2 squash, carrot, broccoli, 1/2 red, yellow, and green peppers, cherry tomatoes, fresh garlic cloves
- 1 TBS italian seasoning
- 2 tsp dried parsley
- 1/2 cup parmesan cheese, grated
- 1-2 cups chicken broth
- 1/2 cup heavy cream, half and half, or milk
- fresh parsley, chopped
Instructions
- Prep - while pasta is cooking, cut all vegetables.
- In a large skillet, heat up oil and butter over medium heat.
- Add broccoli and carrots and saute for 1 minute. Add bell peppers and squash sautéing for additional minute. Add onions, tomatoes, sautéing for additional minute. Add garlic, Italian seasoning, salt & pepper. Mix well.
- Remove vegetables from skillet. Add 1 TBS butter to skillet on medium heat. Add parmesan cheese, chicken broth, milk, salt & pepper, and cooked chicken, stir well.
- Add vegetables and cooked pasta back to skillet with sauce and stir to combine. Garnish with fresh parsley and more parmesan cheese.