One Pot Pasta Primavera with ChickenOne Pot Pasta Primavera with Chicken
One Pot Pasta Primavera with Chicken
One Pot Pasta Primavera with Chicken
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Recipe - The Fairway Market Corporate
OnePotPastaPrimaverawithChicken.jpg
One Pot Pasta Primavera with Chicken
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Calories330
Ingredients
1 1/2 Tbs olive oil
1/2 lb boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1 large carrot, thinly sliced crosswise
1 red bell pepper, chopped
1 garlic clove, crushed
1/2 (16 oz.) package whole grain rotini pasta
2 cups low sodium chicken broth
1/4 cup frozen peas
1 Tbs fresh lemon juice
2 Tbs grated fresh Parmesan cheese
Directions

1. In a high-sided large skillet, heat 1 tablespoon oil over medium-high heat; add chicken, and ¼ teaspoon each salt and black pepper. Cook and stir 2 minutes or until browned; transfer to a bowl.

 

2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook and stir 3 minutes. Add garlic; cook and stir 30 seconds.

 

3. Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice; serve sprinkled with cheese. Makes about 4½ cups.

 

Nutritional Information

  • 9 g Total Fat
  • 1 g Saturated Fat
  • 36 mg Cholesterol
  • 269 mg Sodium
  • 45 g Carbohydrates
  • 8 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 23 g Protein

10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
330
Calories

Shop Ingredients

Makes 4 servings
1 1/2 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
1/2 lb boneless, skinless chicken breast, cut into 1 1/2-inch pieces
Grade A Family Pack Boneless Skinless Chicken Breasts
Grade A Family Pack Boneless Skinless Chicken Breasts
$9.87 avg/ea$2.99/lb
1 large carrot, thinly sliced crosswise
Shredded Carrots, 10 oz
Shredded Carrots, 10 oz
$2.99$0.30/oz
1 red bell pepper, chopped
Red Peppers, 1 ct, 8 oz
Red Peppers, 1 ct, 8 oz
On Sale!
$1.50 avg/ea was $2.50 avg/ea$0.19/oz
1 garlic clove, crushed
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1/2 (16 oz.) package whole grain rotini pasta
Barilla Red Lentil Rotini Pasta, 8.8 oz
Barilla Red Lentil Rotini Pasta, 8.8 oz
$3.49$0.40/oz
2 cups low sodium chicken broth
Swanson Chicken Broth, 14.5 oz
Swanson Chicken Broth, 14.5 oz
$1.99$0.14/oz
1/4 cup frozen peas
Birds Eye Steamfresh Sweet Peas, 10 oz
Birds Eye Steamfresh Sweet Peas, 10 oz
$2.29$0.23/oz
1 Tbs fresh lemon juice
Pressed Lemon Juice, 4.9 oz
Pressed Lemon Juice, 4.9 oz
$3.69$0.75/oz
2 Tbs grated fresh Parmesan cheese
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
$14.99$1.25/oz

Nutritional Information

  • 9 g Total Fat
  • 1 g Saturated Fat
  • 36 mg Cholesterol
  • 269 mg Sodium
  • 45 g Carbohydrates
  • 8 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 23 g Protein

Directions

1. In a high-sided large skillet, heat 1 tablespoon oil over medium-high heat; add chicken, and ¼ teaspoon each salt and black pepper. Cook and stir 2 minutes or until browned; transfer to a bowl.

 

2. In same skillet, heat remaining ½ tablespoon oil over medium heat. Add carrot and bell pepper; cook and stir 3 minutes. Add garlic; cook and stir 30 seconds.

 

3. Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice; serve sprinkled with cheese. Makes about 4½ cups.