Chicken Primavera
3 boneless, skinless chicken breasts (cut into 1” cubes)
2 ½ tsp. salt, divided
2 tsp. black pepper, plus more for garnish
4 tbsp. butter, divided
¼ cup olive oil
16 oz. pasta, penne, rotini or other sturdy pasta
4 cups chicken stock
2 cups water
3 carrots, peeled and thinly sliced
2 cups asparagus pieces, about 1” long, from 1 bunch, (woody stems removed)
1 ½ cup frozen peas
2 cups cherry tomatoes, halved
6 cloves garlic, grated
1 ½ cups freshly grated parmesan cheese
1 lemon, zested, then cut in half, juiced
fresh basil, oregano, thyme, sage, and parsley, chopped
Season chicken with 1 ½ teaspoons salt and 1 teaspoon black pepper. Add 2 tablespoons butter and ¼ cup olive oil to a large dutch oven; heat over medium-high heat.
Add the seasoned chicken to the pot. Cook, stirring occasionally, until chicken is lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken from the pan onto a plate and set aside.
Add the pasta to the pot, stir to coat it in the oil mixture. Add the broth and 2 cups water, and bring to a simmer. Reduce heat to medium or medium-low to keep it simmering for 5-6 minutes, stirring occasionally. Stir in carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
Uncover the pot. Add the tomatoes, grated garlic, cooked chicken and chopped fresh herbs to the pot. Cook, stirring occasionally, 2-3 minutes. Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and remaining 1 teaspoon each salt and pepper. Stir to combine.
Top each serving with a little more parmesan cheese and basil, if you’d like. Enjoy.
