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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.
Course Main Course
Cuisine American, Gluten Free
Keyword creamy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 397kcal

Ingredients

  • 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
  • cup Parmesan
  • 2 tablespoons fresh thyme chopped

Instructions

  • 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.

Nutrition

Calories: 397kcal | Carbohydrates: 44g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 205mg | Potassium: 687mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4330IU | Vitamin C: 32.7mg | Calcium: 118mg | Iron: 2.4mg