Green Pasta Primavera

December 31, 2021  Adriana Lee Avatar
Green Pasta Primavera


extra virgin olive oil 2 tbsps
thin boneless skinless chicken breasts, cut into bite-size pieces 3
your favorite pasta noodles - angel hair, zoodles, chickpea, red bell pepper or whole-grain 8 oz
butter 2 tbsps
cloves minced garlic 4
chopped onion 1/2 cup
asparagus, trimmed and cut into 2-inch pieces 1 cup
cut broccoli florets 1 cup
sugar snap peas 1 cup
chicken stock 2 cups
freshly squeezed lemon juice 1/2 cup
Zest of 1 lemon
freshly grated Parmesan cheese plus extra for topping 1/2 cup
Salt, pepper and garlic powder
Fresh basil for garnish

What’s better than a pasta dish? A healthy pasta dish with your daily serving of veggies! Pasta doesn’t have to be synonymous with carb loading, and this Green Chicken Pasta Primavera is a perfect example of that. Read the recipe below to learn how to elevate your pasta with nutrient-packed ingredients.

Servings: 4


  1. In a large skillet, heat 1 tablespoon of extra virgin olive oil and add chicken plus salt, pepper and garlic powder. Cook the chicken until golden and cooked through, about 5-8 minutes. Set the chicken aside.
  2. Meanwhile, bring a pot of salted water to a boil and cook 8 ounces of pasta.
  3. Return the skillet to the stove and heat 1 tablespoon of olive oil plus 2 tablespoons of butter. Add the chopped onion and garlic. Cook about 2 minutes or until fragrant. Add 2 cups of chicken stock and 1/2 cup of fresh lemon juice and the zest of 1 lemon. Stir and add chopped asparagus, broccoli and sugar snap peas as well as salt, pepper and garlic powder. Simmer with the lid on until veggies are cooked but still crunchy. About 3-5 minutes. Return the chicken to the skillet.
  4. Add the drained pasta to the veggie/chicken mixture.
  5. Add 1.5 cups of grated Parmesan and mix thoroughly until creamy. Pasta will absorb liquid, so add more chicken stock or Parmesan cheese if necessary.
  6. Season with salt and pepper to taste and garnish with fresh basil. Serve with additional Parmesan.




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