Chicken Pasta Primavera Recipe
A vibrant and flavorful pasta dish featuring tender chicken, fresh vegetables, and a creamy cheese sauce, perfect for a quick and satisfying meal.
Ingredients
Dairy
- 1 cup fat free milk
- 1/3 cup fresh grated Pecorino Romano or Parmesan cheese ((plus more for serving))
- 1/3 cup 1/3 less fat cream cheese ((recommend Philadelphia))
Protein
- 1 pound boneless (skinless chicken breasts, cut into 1/2-inch pieces)
Seasonings
- 2 teaspoons cajun seasoning
Vegetables
- 6 ounces fresh thin asparagus ((ends trimmed and cut 1-inch pieces))
- 2 medium leeks ((cleaned and white and light green parts thinly sliced))
- 1 14-ounce can artichoke hearts ((drained, rinsed, and quartered if necessary))
- 1 1/2 cups low-sodium chicken broth
- 8 ounces bow tie pasta ((or other cut pasta, wheat or gluten-free))
- 2 medium leeks ((cleaned and white and light green parts thinly sliced))
- 1 14-ounce can artichoke hearts ((drained, rinsed, and quartered if necessary))
- 1 cup frozen peas ((no need to thaw))
- 1/4 cup finely chopped fresh basil
Other
- olive oil spray olive oil spray
- Kosher salt and fresh pepper Kosher salt and fresh pepper
Instructions
- Blend milk, cheese, and cream cheese; set aside.
- Season chicken with cajun seasoning.
- Cook chicken in a hot, sprayed pan until browned and cooked through; transfer to plate.
- Add broth to the pan, scrape browned bits, then add remaining broth, cheese mixture, pasta, and leeks. Simmer until pasta is al dente, about 15 minutes.
- Add asparagus and artichokes; cook until tender, about 3 minutes. Stir in peas and basil, cook briefly, then serve.
Notes
Use fresh vegetables for best flavor and adjust seasoning to taste.