Chicken Primavera

about the recipe

This Chicken Pasta Primavera is a dish to fall in love with! A creamy Parmesan sauce with a touch of garlic and red pepper flakes brings just the right amount of warmth and flavor. Juicy grape tomatoes, crisp carrots, and tender baby peas add a fresh, vibrant bite to every forkful. Best of all, this recipe is incredibly flexible—swap in your favorite veggies for a delicious meal that comes together effortlessly. Perfect for a cozy dinner any night of the week!

INGREDIENTS

– 8 ounces fettuccine spaghetti or penne – 2 tablespoons olive oil – 16 ounces chicken breast – ½ red onion chopped – 1 teaspoon garlic minced – ¼ teaspoon red pepper flakes – 1 ½ cups grape tomatoes halved – 2 carrots cut into matchsticks – 15 ounces baby peas thawed and drained – ¼ cup white wine or chicken broth – ¾ cup half and half – ⅓ cup Parmesan – 2 tablespoons fresh thyme chopped

– Cook pasta according to package directions. Drain. – Meanwhile, heat olive oil in a skillet over medium heat. – Season chicken breast with salt and pepper. And to the pan and cook until golden brown and cooked through, about 5 minutes per side. (Depending on the size and thickness of your chicken breast.) – Remove chicken from the pan.  Allow to cool slightly and slice.

– Add red onion and cook for 4 minutes. Add garlic and red pepper flakes and cook for 1 more minute.

– Place the grape tomatoes and carrots in the pan and cook for 3 minutes. Add peas to the pan and cook for an additional 1 minute.

– Add wine or broth to the pan and cook, scraping up the brown bits, until the liquid has evaporated. – Stir in the cream and simmer for two minutes. Stir in Parmesan and cook until melted and slightly thickened.

– Return the chicken to the pan and add the pasta. Stir to combine. – Garnish with thyme and serve warm.

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