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Pasta Primavera with Chicken

Author: Catherine's Plates

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.