Moving is hard (what does moving have to do with chicken primavera? Nothing. Just, just stick with me for a minute). Whenever life is happening at a breakneck pace, meal planning become obsolete in our home. Take-out, leftovers, and grazing becomes the norm. When you’re getting ready for a really big move, there is so much uncertainty. A home-cooked meal goes a long way in enveloping you in that comfy sense of “home” that’s momentarily up-in-the-air. This easy summer chicken primavera recipe was a big hit in our chaotic home.
Easy Summer Chicken Primavera: You’ll Need
I’ve been spending a minute or two scouring the many offerings of Pioneer Woman and came across this mouth-watering pasta dish. Pasta is almost always a win (unless it’s the wrong shape because elbows taste different than penne, you know) and this is a great option for a light but hearty pasta dish in the summer!
- 2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.) lb.) cut into 1-inch cubes
- 2 1/2 tsp. salt, divided
- 2 tsp. ground black pepper, plus more for garnish
- 4 tbsp. butter, divided
- 1/4 c. olive oil
- 16 oz. dried short pasta, such as penne, rotini, or cavatappi
- 1 32-oz. container chicken broth
- 3 carrots, thinly sliced (about 2 cups)
- 2 c. asparagus pieces, about 1-inch long, from 1 bunch
- 1 1/2 c. fresh or frozen peas
- 2 c. cherry tomatoes, halved
- 6 garlic cloves, grated (I’m not fancy so I use garlic powder)
- 1 1/2 c. grated parmesan cheese
- 1 lemon, zested then cut in half (…..I didn’t do this….)
- 1/2 c. chopped fresh basil, plus more for garnish (I used the kind from the container….)
Let’s Make Easy Chicken Primavera!
Start by cubing that chicken and tossing it in the oil to simmer until perfectly browned. I’ll be honest, I wasn’t patient enough to brown the chicken because I was HANGRY so we sizzled it until it wouldn’t give anyone salmonella.
While not particularly pretty (but heck, it’s tasty so who cares?), remove the chicken cubes, set aside, and pour in the broth. The oils, salt, and pepper will blend together to create, well, something delicious. At this point, you’ll want to add in the pasta and veggies. You’ll cover and simmer until the pasta is tender (about 8 minutes).
Once the pasta is perfectly tender, you’ll add in the tomatoes and shredded Parmesan for the final touch. Give it a stir or five and it’s ready to eat! This dish went really well with a garlic loaf I bought from the local bakery.
Make this one your own! What veggies would you add or take out? Tell me! I rarely follow a recipe to the letter. I find (like in life) that you’re able to mold it to your tastes and often, make it better. This easy summer chicken primavera recipe is going to become a staple summertime recipe for us and it gave me a little home-cooked respite this week as I’m feeling pretty overwhelmed with moving halfway across the country. Home cooking doesn’t need to be hard or perfect – just do it. Peace, love, & light (after coffee) —
