Pasta Primavera with Chicken
This Chicken Primavera is something to swoon over. With a creamy Parmesan sauce, and just the right kick from garlic and red pepper flakes, this recipe is perfect for a lazy Sunday afternoon. Fresh grape tomatoes, carrots, and baby peas lend a refreshingly vibrant bit to the pasta. This is a forgiving recipe, so feel free to use whatever vegetables you have on hand. This is one I never get tired of.
Calories 397 kcal
8 ounces gluten-free fettuccine or spaghetti 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 drained ¼ cup white wine or chicken broth ¾ cup half and half or quinoa cream 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 four minutes. Add garlic and red pepper flakes and cook for one more minute.
Place the grape tomatoes and carrots in the pan and cook for three minutes. Add peas to the pan and cook for an additional 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.
Calories: 397 kcal | Carbohydrates: 44 g | Protein: 27 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 83 mg | Sodium: 205 mg | Potassium: 687 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 4330 IU | Vitamin C: 32.7 mg | Calcium: 118 mg | Iron: 2.4 mg