Description
A delicious and quick creamy chicken pasta primavera with vibrant vegetables.
Ingredients
Scale
- ½ pound fusilli pasta
- 2 tablespoons olive oil, divided
- 1 boneless, skinless chicken breast
- Salt and black pepper, to taste
- 1 teaspoon minced garlic
- 1 cup broccoli florets
- ½ cup diced zucchini
- ¼ cup asparagus tips
- ¼ cup diced green bell pepper
- 8 cherry or grape tomatoes, halved
- 1 tablespoon Italian seasoning
- ¼ cup heavy cream
- 1 tablespoon grated Parmesan cheese (for topping)
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the fusilli and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- Prepare the chicken by slicing it into thin strips and seasoning with salt and pepper.
- Cook the chicken in a large skillet with 1 tablespoon of olive oil for about 4 to 5 minutes until golden brown. Remove and set aside.
- Sauté the garlic in the remaining olive oil for about 30 seconds. Add the broccoli, zucchini, asparagus, and bell pepper, cooking for 3 to 4 minutes.
- Build the sauce by adding the tomatoes and Italian seasoning. Stir in the heavy cream and simmer for 2 minutes.
- Combine everything by returning the chicken to the skillet and adding the pasta. Toss to coat.
- Serve hot, garnished with Parmesan cheese.
Notes
Best served warm, can be topped with extra Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pasta, primavera, creamy pasta, quick dinner