Chicken Pasta Primavera
One of the easiest, healthiest Restaurant Style dishes you can make at home is my Chicken Primavera Aioli and easily adaptable to the vegetables you have on hand. Serve this dish to your family in less time than it takes to pick up takeout.
Servings: 4
Calories: 528kcal
Ingredients
- 1 pound chicken tenders or protein of your choice
- ½ cup flour seasoned with seas salt and black pepper
- 3 tablespoons olive oil more as needed
- 2 cup mushrooms sliced
- 1 cup zucchini quartered and sliced
- 1 cup yellow squash quartered and sliced
- ½ cup onions diced
- 2 cloves garlic chopped
- 1½ cup broccoli florets blanched
- 1 cup carrots sliced and blanched
- 1 cup green beans blanched
- 1 ounce white wine or rose wine to deglaze the pan
- 1 cup grape tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon basil finely chopped
- 1 tablespoon Italian Parsley finely chopped
- ½ pound cavatappi of your favorite pasta or grain
- ½ cup chicken stock more or less as desired
- sea salt and black pepper to taste
- 2 tablespoons grated Romano cheese more or less as desired
Instructions
- Cook your pasta per instructions on box, rinse, cool and set aside until needed
- Mix the flour with sea salt and black pepper.
- Dredge the chicken tenders in the seasoned flour
- Place a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the chicken to the pan and saute for 2 minutes, turn the chicken and continue cooking.
- After turning the chicken add the mushrooms, onions, zucchini, yellow squash, and garlic to the pan and saute for 2 -3 minutes. Stir as needed
- Add the broccoli, carrots, and green beans. Season with garlic, and onion powder. Continue cooking the vegetables and chicken for another 1-2 minutes, stirring as needed.
- Add the tomatoes, basil, and parsley (reserve a little of the basil and parsley to garnish the dish when serving)
- Add a splash of wine or stock to deglaze the pan and get all the tasty bits off the bottom of the pan.
- Add the cooked pasta, chicken stock and grated Romano cheese to the pan and season with sea salt and black pepper to taste.
- Reduce the heat to low and allow to simmer for another minute or two. You can add a little chicken stock or olive oil if the pasta seems to dry.
- Garnish with parsley, basil, grated Romano cheese, and black pepper and enjoy this delicious restaurant-style dish packed with garden-fresh vegetables.
Nutrition
Calories: 528kcal | Carbohydrates: 59g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 253mg | Potassium: 1300mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6334IU | Vitamin C: 57mg | Calcium: 108mg | Iron: 3mg