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Pasta Primavera

Pasta Primavera

5 from 1 vote
563 Calories | 50g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Chicken:

  • 1.5 pounds chicken breast cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tbsp black pepper
  • 1 tbsp garlic powder
  • olive oil spray for cooking

For the Pasta:

  • 8 oz penne pasta

For the Vegetables:

  • 1.5 cups grape tomatoes halved
  • 1 cup frozen peas
  • 2 large red bell peppers sliced

For the Sauce:

  • 1 cluster garlic minced
  • 1/3 cup dry white wine
  • 1/2 cup half & half
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp dried basil
  • 1/2 tbsp dried parsley
  • 2 tbsp lemon juice
  • 1/2 tsp black pepper

Instructions
 

Cook the Pasta:

  • Bring a large pot of salted water to a boil and cook penne according to package instructions. Before draining, reserve about 1 cup of pasta water, then drain and set aside.
    8 oz penne pasta

Prep the Chicken:

  • In a large mixing bowl, season cubed chicken with salt, black pepper, and garlic powder. Toss to coat evenly.
    1.5 pounds chicken breast, 1 tsp salt, 1/2 tbsp black pepper, 1 tbsp garlic powder

Cook the Chicken:

  • Heat a large skillet over medium-high heat and coat with olive oil spray. Add chicken in a single layer (cook in batches if needed) and cook for 5–6 minutes, until golden brown and cooked through. Remove from skillet and set aside.
    olive oil spray

Cook the Vegetables:

  • In the same skillet, add bell peppers and cook over medium-high heat for 3–4 minutes until slightly softened but still crisp.
    2 large red bell peppers
  • Add peas and cook for another 2–3 minutes.
    1 cup frozen peas
  • Stir in grape tomatoes and minced garlic, cooking for 1–2 minutes until the tomatoes begin to soften and the garlic is fragrant.
    1.5 cups grape tomatoes, 1 cluster garlic

Build the Sauce:

  • Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
    1/3 cup dry white wine
  • Lower heat to medium and stir in half & half, Parmesan cheese, dried basil, dried parsley, and black pepper. Let the sauce gently simmer for 2–3 minutes until slightly thickened.
    1/2 cup half & half, 1/4 cup grated Parmesan cheese, 1 tbsp dried basil, 1/2 tbsp dried parsley, 1/2 tsp black pepper

Assemble:

  • Return the cooked chicken to the skillet and stir to coat in the sauce.
  • Add the cooked pasta and toss until everything is evenly combined. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
  • Finish with lemon juice and stir to combine.
    2 tbsp lemon juice

Serve:

  • Divide into four meal prep containers and garnish with fresh basil and extra Parmesan if desired. Serve warm.

Nutrition

Calories: 563kcalCarbohydrates: 61gProtein: 50gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 125mgSodium: 1034mgPotassium: 1226mgFiber: 7gSugar: 9gVitamin A: 3507IUVitamin C: 94mgCalcium: 165mgIron: 4mg