How To make Chicken and Pasta Primavera
3 Whole Chicken Breasts
12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt 12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic :
crushed
1 Tbls Fresh Basil chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper 1 Cup Carrots :
sliced
Arrange chicken breasts in single layer in heavy skillet; add 4 cups water, basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on medium heat until water begins to boil; reduce heat to low. Simmer breasts covered 5 minutes. Remove skillet from heat. Uncover. Turn breasts over in hot broth. Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken stand in broth for 10 minutes. Remove breasts to plate with slotted spoon. Remove skin and bones. Pull into 1" wide strips. Set meat aside covered. Pour broth into 4 cup glass measure. Return 1 cup of broth to skillet, reserve remainder for other use. Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking, add carrots to chicken broth in skillet; heat to simmering over medium low heat. Simmer carrots partially covered for 5 minutes. Add green beans, broccoli and peas; simmer still partially uncovered, until tender 5-8 minutes. Remove from heat, drain vegetables, reserving broth for other use. Wipe skillet dry. Melt butter in skillet over medium heat. When foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken and spaghetti. Toss in butter until coated. Add more butter and salt to taste. Sprinkle with basil, and parmesan cheese.
How To make Chicken and Pasta Primavera's Videos
Creamy Pasta Primavera
This Pasta Primavera is full of delightful spring vegetables for a light and fresh pasta you can easily serve up for dinner.
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✅Ingredients
• 1 pound penne pasta
• 4 tablespoons extra virgin olive oil, divided
• ½ red onion, thinly sliced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 cup artichoke hearts
• 6 - 8 garlic cloves, minced
• 3 tablespoons lemon juice
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste
• 3 tablespoons finely chopped fresh parsley, for garnish
✅Instructions
00:10 - Preparing ingredients for pasta primavera
02:33 - Quick recap Creamy Pasta Primavera recipe
1️⃣ 00:39 - Cook pasta according to package directions.
2️⃣ 00:49 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
3️⃣ 01:09 - Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
4️⃣ 01:19 - Add in garlic and cook 1 minute more. Remove from heat.
5️⃣ 01:29 - Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.
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30 Minute Rose Chicken Breast Pasta
15 Minute Recipe: Pasta Primavera
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☀️Creamy Pasta Primavera w/ Boursin Cheese ASMR
That baked feta pasta hack is the gift that keeps on giving! ✨
What you need:
1 zucchini
1 yellow squash
1 red onion
1 head (or bag) of raw broccoli
1 orange bell pepper
1 pint cherry tomatoes
3 cloves garlic
EVOO
1 package Boursin cheese
1 lemon
Small chunk of parm
1 lb pasta of choice (this is similar to cavatelli)
Pasta water
Basil (fresh)
I didn’t measure anything really. Add enough veggies to add a thick layer across the bottom (whatever your casserole dish can accommodate).
For this size dish I felt good using about 3/4 of the zucchini, yellow squash, and bell pepper. I added around 1/3 cup of chopped broccoli but would add more next time. This was around a cup of tomatoes, and I prob used 1/3 of a red onion. Again make your best judgments based on the size of your dish and your veg.
Once the veg is in, toss with garlic, red pepper flake and EVOO, add Boursin to the center and drizzle with EVOO, then bake at 425 F for 45 minutes. Remove from oven and add juice of half a lemon (or a whole if you love a lot of lemon — bonus points for adding the zest as well), some reserved salty, starchy pasta water, your Al dente pasta, some grated parm and a big handful of fresh basil and toss until creamy. Enjoy!
Restaurant-Quality Chicken Pasta Primavera at Home!
Pasta Primavera!
Full Written Recipes On:
Enjoy!
Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.