Chicken Primavera Recipe
This Chicken Primavera Recipe brings together tender chicken and colorful vegetables in a light, creamy sauce.
Equipment
- Large pot for boiling pasta
- Medium skillet or wok
- Colander for draining
- Sharp knife for chopping
- Cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- 12 oz penne pasta
- 1 lb boneless chicken breast cubed
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 cup fresh broccoli florets
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Boil large pot of salted water for pasta.
- Cook pasta according to package directions until al dente.
- Heat olive oil in large skillet over medium heat.
- Season chicken pieces with salt and black pepper.
- Cook chicken until golden brown, about 6 minutes.
- Remove chicken from pan and set aside temporarily.
- Add bell peppers and zucchini to same skillet.
- Cook vegetables for 4 minutes until slightly tender.
- Add broccoli florets and minced garlic to pan.
- Cook for additional 2 minutes until fragrant.
- Return cooked chicken to the vegetable mixture.
- Pour heavy cream over chicken and vegetables.
- Add Parmesan cheese and stir until melted.
- Drain pasta and add to chicken mixture.
- Toss everything together until well combined.
- Garnish with fresh basil leaves before serving.
Notes
- Use fresh vegetables for the best flavor and texture
- Don't overcook vegetables to maintain their crunch
- Season each component separately for balanced taste
- Reserve pasta water to thin sauce if needed
- Add vegetables in order of cooking time required