One-Skillet Chicken Primavera
A vibrant and easy-to-make chicken pasta dish packed with fresh vegetables and herbs, all cooked in one skillet for maximum flavor and minimal cleanup.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts or thighs for richer flavor
- 1 teaspoon salt to taste
- 1 teaspoon ground black pepper freshly ground preferred
Dairy & Fats
- 2 tablespoons butter can substitute with olive oil
- 2 tablespoons olive oil light or extra virgin for more flavor
Pasta & Broth
- 8 ounces short dried pasta Penne, Rotini, Cavatappi - choose your favorite shape
- 4 cups chicken broth can substitute with vegetable broth
Vegetables
- 1 cup carrots can replace with bell peppers or zucchini
- 1 cup asparagus remove tough ends
- 1 cup peas fresh are ideal when in season
- 1 cup cherry tomatoes any ripe tomatoes can be used, diced
- 3 cloves garlic adjust quantity to taste
Cheese & Herbs
- 1 cup freshly grated Parmesan cheese nutritional yeast can be used for dairy-free
- 1 medium lemon zest enhances flavor, juice adds acidity
- 1 cup fresh basil substitute with parsley or spinach
Instructions
- Cook pasta in chicken broth until al dente, then drain and set aside.
- Sauté chicken with salt and pepper in butter and olive oil until cooked through.
- Add garlic and vegetables to the skillet; cook until tender.
- Mix cooked pasta with chicken and vegetables; stir in Parmesan, lemon zest, and juice, then garnish with basil.
- Serve hot, garnished with extra herbs if desired.
Notes
For a lighter version, use less cheese and oil, and add more vegetables.