adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

My Chicken Primavera Is Weeknight Friendly and Oh-So Delicious
My Chicken Primavera Is Weeknight Friendly and Oh-So Delicious
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Make Chicken Primavera - a quick and delicious one-pot meal with seasonal veggies and a creamy sauce, perfect for busy weeknights.
Ingredients:
  • 4 (4 to 5-ounce) boneless, skinless chicken breast cutlets
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 tablespoons olive oil, divided
  • 1/2 cup chopped green onions (white and light green parts)
  • 6 large garlic cloves, thinly sliced (about 1/4 cup)
  • 1/4 cup all-purpose flour
  • 2 3/4 cups chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces dried cavatappi pasta (about 3 cups)
  • 8 ounces fresh asparagus, trimmed and thinly sliced
  • 1 cup frozen green peas and carrots
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Sliced green onion (dark green parts), for garnish
Instructions:
  • Prepare the chicken: Season the chicken cutlets with 1 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Cook the cutlets until golden brown and the internal temperature reaches 165°F, about 6 to 8 minutes total. Transfer the cooked cutlets to a plate, cover loosely with foil, and keep warm.
  • Prepare the sauce: Lower the heat to medium and warm the 2 remaining tablespoons of oil until shimmering. Sauté the chopped scallions and garlic until softened, approximately 1 minute. Stir in the flour and continue to cook and stir for 1 minute. Slowly pour in the broth and cream while whisking until a smooth sauce forms, making sure to scrape up any flavorful browned bits from the skillet.
  • Combine the pasta and vegetables: Stir in the pasta along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer over medium heat, ensuring the pasta is evenly layered each time. Add the asparagus, peas, and carrots. Cook until the pasta is al dente and veggies are crisp-tender, about 8 to 10 minutes, stirring occasionally to maintain an even layer of pasta.
  • Mix in the lemon juice and chicken into the skillet where the cutlets are. Heat over medium heat, stirring occasionally, until the chicken is warmed through, about 2 minutes. Top with scallions and serve. Refrigerate any leftovers in an airtight container for up to 4 days. Prior to reheating, add a splash of broth, water, or milk to loosen the sauce. Enjoy the dish? Please leave a review below!

Similar Recipes