thepioneerwoman4.6
Chicken Primavera
Starring a bounty of fresh spring vegetables, chicken, and plenty of garlic butter–drenched pasta, this one-pot chicken primavera is an easy weeknight dinner.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pan
- ●pot
📝 Preparation Steps
1
Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.
2
Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about ⏱️ 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
3
Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for ⏱️ 6 minutes, stirring occasionally to prevent sticking.
4
Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about ⏱️ 4 minutes.
carrots, thinly sliced (about 2 cups)3
5
Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about ⏱️ 2 minutes to reheat the chicken.
6
Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
lemon, zested then cut in half1
7
Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.
Nutrition Facts
calories
618 Calories
fat Content
24 g
fiber Content
5 g
sugar Content
8 g
sodium Content
1017 mg
protein Content
41 g
trans Fat Content
0 g
cholesterol Content
95 mg
carbohydrate Content
53 g
saturated Fat Content
10 g
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