How To Make Chicken Primavera
This chicken primavera is a classic chicken and pasta combo meal that’s loaded with filling spring vegetables of baby carrots, peas, and asparagus.
Serves:
Ingredients
- 1lbFoster Farms® Organic Chicken Thin-Sliced Breast Fillets
- 2tsporganic olive oil
- salt and pepper,to taste
- 10ozorganic linguine pasta
- 4tbsporganic butter
- 1tbsporganic lemon juice
- 1cuporganic asparagus spears,trimmed and cut into 3-inch pieces
- 1cuporganic baby carrots,can also use regular thinly sliced carrots, peeled, and halved
- ½cuporganic peas,fresh or frozen
- 2tbsporganic parsley,chopped
- lemon wedges,for garnish, optional
Instructions
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Heat the olive oil in a large pan over medium-high heat.
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Season the chicken breasts generously on both sides with salt and pepper.
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Place the chicken breasts in the pan, then cook for 4 to 5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
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Prepare the pasta in salted water according to package instructions. Just 4 minutes before the pasta is done, add the carrots, asparagus, and peas to the boiling water.
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Drain the pasta and vegetables, reserving ¼ cup of the cooking liquid.
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Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat.
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Add the pasta water, 1 tablespoon at a time, until the sauce is at the desired consistency. Season with salt and pepper to taste.
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Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve with lemon wedges, and enjoy!
Nutrition
- Calories: 666.11kcal
- Fat: 32.14g
- Saturated Fat: 12.74g
- Trans Fat: 0.58g
- Monounsaturated Fat: 11.85g
- Polyunsaturated Fat: 4.82g
- Carbohydrates: 60.92g
- Fiber: 5.26g
- Sugar: 5.28g
- Protein: 32.60g
- Cholesterol: 115.58mg
- Sodium: 688.21mg
- Calcium: 61.91mg
- Potassium: 594.79mg
- Iron: 3.46mg
- Vitamin A: 378.55µg
- Vitamin C: 19.43mg
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