7/19-Chicken Primavera

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.

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