30-Minute Chicken Pasta Primavera (Print-Friendly Version)
A delicious 30-minute dinner combining tender chicken, colorful vegetables, pasta and cheese the whole family will love.
# Ingredients:
01 -
1 lb boneless skinless chicken breasts
02 -
4 tablespoons olive oil
03 -
2 garlic cloves, minced
04 -
½ cup carrots, chopped
05 -
½ cup frozen peas
06 -
1 cup green beans, cut into bite-sized pieces
07 -
½ cup chicken broth
08 -
2 tablespoons lemon juice
09 -
1 cup cherry tomatoes, halved
10 -
½ cup shredded mozzarella
11 -
8 oz dry pasta, preferred type
→ Garnish
12 -
¼ cup fresh parsley, chopped
13 -
¼ cup grated parmesan
# Steps:
01 -
Prepare pasta according to package directions. Drain, saving ½ cup of the pasta water, and set aside.
02 -
Cut the chicken breasts into bite-sized pieces or strips and season with salt and pepper.
03 -
In a large skillet, heat the olive oil over medium heat. Place the chicken into the skillet and cook for 3-4 minutes, stirring regularly, until lightly browned on the outside. Remove the chicken from the pan.
04 -
Add the carrots to the pan and cook for 1 minute, stirring regularly.
05 -
To the pan, add the green beans and cook for an additional 1 minute.
06 -
Add in the peas, garlic, and tomatoes. Stir, then top with chicken broth, lemon juice, and ½ cup of the pasta water.
07 -
Bring to a boil, then add the chicken back into the pan for another 3-4 minutes or until cooked through.
08 -
Mix in the cooked pasta and mozzarella. Stir until the cheese has melted and the mixture is well combined.
09 -
Serve with additional cheese and fresh chopped parsley as garnish.
# Notes & Tips:
01 -
To make this vegetarian, leave out the chicken and substitute vegetable broth in place of the chicken broth.