This recipe for chicken primavera is seared chicken breasts served atop a lemon butter pasta with plenty of fresh vegetables. A spring time dinner that’s fit for any occasion!
It’s veggies all the time over here, I am so happy to breeze by the winter squash and potatoes at the store in favor of lighter offerings like asparagus and peas. I used my favorite spring vegetables along with chicken and lemon butter pasta to create chicken primavera, a fresh tasting dinner that’s so quick to put together. It’s easy enough for a busy weeknight yet fancy enough to serve to company.
How do you make chicken primavera?
This chicken primavera recipe starts with thin-sliced chicken breast – Foster Farms® Organic Chicken to be exact. I buy organic poultry and meat whenever possible at my local (San Francisco Bay Area) Safeway store. I like that Foster Farms® Organic Chicken is grown in California, free range, fed an organic vegetarian diet, is Non-GMO Project Verified and is certified organic by the USDA. I like to use thin-sliced breast fillets because they cook quickly and evenly which means it takes less time to prepare dinner.
I cook my chicken breasts in a pan with a little olive oil until they’re golden brown, then cut them into slices to go on top of the pasta.
The next step in the process is choosing your vegetables – I went with baby carrots, peas and asparagus. If you can’t find baby carrots, you can use regular carrots cut into thin slices. Other great vegetables to use in this chicken primavera would be artichokes, broccoli or even chopped green beans.
The great thing about this recipe is that the vegetables actually cook in the same pot as the pasta – near the end of your pasta cooking time, you add the vegetables and then drain everything all at once. The vegetables and pasta get tossed in a lemon and butter sauce then topped with the sliced chicken. I used linguine pasta, but any long pasta type will work.
This chicken primavera is the perfect way to incorporate some spring flavors into the classic chicken and pasta combination. My whole family loved this one, the kids thought that the baby carrots were so fun! I’m all for any meal that gets the kids to eat their veggies and is ready in 30 minutes.
More great pasta recipes
- 1 pound of Foster Farms® Organic Chicken Thin-Sliced Breast Fillets
- 2 teaspoons organic olive oil
- Salt and pepper to taste
- 10 ounces organic linguine pasta
- 4 tablespoons of organic butter
- 1 tablespoon of organic lemon juice
- 1 cup organic asparagus spears trimmed and cut into 3 inch pieces
- 1 cup organic baby carrots can also use regular sized carrots that have been thinly sliced, peeled and halved
- 1/2 cup organic fresh or frozen peas
- 2 tablespoons organic chopped parsley
- optional: lemon wedges for garnish
- Heat the olive oil in a large pan over medium high heat.
- Season the chicken breasts generously on both sides with salt and pepper.
- Place the chicken breasts in the pan; cook for 4-5 minutes on each side or until golden brown and cooked through. Cut the chicken crosswise into slices.
- Prepare the pasta in salted water according to package instructions. 4 minutes before the pasta is done, add the carrots, asparagus and peas to the boiling water.
- Drain the pasta and vegetables, reserving 1/4 cup of the cooking liquid.
- Return the pasta and vegetables to the pasta pot. Turn the heat on low and add the butter and lemon juice, stirring to coat. Add the pasta water, 1 tablespoon at a time, until the sauce is at your desired consistency. Season with salt and pepper to taste.
- Arrange the chicken on top of the pasta mixture and sprinkle with parsley. Serve, with lemon wedges if desired.
This is a sponsored post written by me on behalf of Foster Farms® Organic Chicken.