Chicken Pasta Primavera
A delightful dish combining tender chicken and colorful vegetables tossed with pasta, perfect for a quick and healthy weeknight meal.
Ingredients
Main Ingredients
- 2 cups Cooked pasta (penne or fusilli) Choose your favorite type of pasta
- 1 lb Diced chicken breast (or turkey) Substitute with tofu for a vegetarian option
- 2 cups Mixed fresh vegetables (bell peppers, zucchini, carrots) Use seasonal veggies as desired
- 2 tablespoons Olive oil (or canola oil) Oil of choice for sautéing
- 2 cloves Garlic, minced Add more for extra flavor
- 1 teaspoon Italian seasoning Adjust to taste
- to taste Salt and pepper Essential for seasoning
- Parmesan cheese, freshly grated Optional, but highly recommended
Instructions
Preparation
- Gather all ingredients and measure them out for ease.
- Cook the pasta according to package instructions until al dente.
- Dice the chicken breast and chop the vegetables into bite-sized pieces.
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Stir in the mixed vegetables and Italian seasoning; cook for another 5 minutes until the vegetables are tender.
Assembly
- Toss in the cooked pasta and mix until everything is well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with freshly grated Parmesan cheese on top.
Notes
For perfect results, cook the pasta slightly less than al dente as it will continue cooking when added to the skillet. Use a mix of colorful vegetables for enhanced flavor and appeal. Grate fresh Parmesan cheese just before serving for the best flavor.