Chicken Pasta Primavera

Quick-cooking pasta tossed with tender chicken breast and a medley of fresh summer vegetables in a light, savory herb sauce.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.20/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Fat

Tags

• quick
• savory
• healthy
• comfort food
• stir-fry
• budget-friendly

Ingredients

• 12 ounce rotini pasta (quick cooking)
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow bell pepper (chopped)
• 1 zucchini (chopped)
• 1 cup cherry tomatoes (halved)
• 3 clove garlic (minced)
• 0.5 cup chicken broth
• 0.25 cup Parmesan cheese (grated)
• 1 tablespoon dried Italian seasoning
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Cook the rotini pasta according to package directions. Drain and set aside.
2. While pasta cooks, season the chicken breast pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped yellow bell pepper and zucchini, and cook for 3-4 minutes until slightly tender-crisp.
5. Stir in the halved cherry tomatoes, minced garlic, and dried Italian seasoning. Cook for 2 minutes more until fragrant.
6. Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the skillet. Add the cooked and drained pasta and toss everything together to combine, ensuring the pasta is well coated in the sauce and vegetables.
7. Taste and adjust seasoning with remaining salt and pepper. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

Any short pasta like penne or farfalle can be used. For a dairy-free version, omit the Parmesan cheese or use a plant-based alternative.

Nutrition (per serving)

• Calories: 422
• Protein: 29.9 g
• Carbohydrates: 56.4 g
• Fat: 9.3 g
• Fiber: 5.2 g
• Sodium: 487 mg
• Saturated Fat: 1.2 g
• Sugar: 3.1 g
• Cholesterol: 64 mg