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!
You can never go wrong with chicken pasta, I regularly make chicken parmesan pasta, chicken riggies and this light and delicious chicken primavera dish.
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
Chicken Primavera
Ingredients
- 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
Instructions
- 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.
Nutrition
This is a sponsored post written by me on behalf of Foster Farms® Organic Chicken.
Cheri says
So easy and so delicious! I’m so happy to find another healthy option.
Tina says
It’s the quarantine time, so I made this just with peas and carrots and it was still very flavorful! I have lot’s of pasta on hand so I’m always looking for something new and easy.
penelopi says
Love this! i made this 2 days ago and it was absolutely delicious! yumymmm
Adriana says
Wow, what a lovely idea and so fresh! I enjoy all the green and the asparagus an excellent meal for any time of the week. I bet the lemon juice adds a nice touch too.
Dannii says
This is the perfect light and fresh chicken dish for a summer evening.
Veena Azmanov says
A perfect Bowl for a Happy and healthy Dinner. I love all the combination to making it.
Robyn @ Simply Fresh Dinners says
All my favorite ingredients! I have been on a carrot kick for months now and asparagus is divine so this will find it’s way to my table very quickly. Gorgeous meal, Sara!
Chris Scheuer says
What a colorful and healthy dinner idea. I’ve been splurging a bit lately and this looks like a delicious way to come back around to eating right!
Beatrice says
This thin sliced chicken breasts are new to me but I’m thinking they will work just great. Lovely recipe here!
cheri says
This is a wonderful chicken dinner, love all the veggies that you added, looks delicious!
Debbie says
Thank you for another healthy chicken dish loaded with fresh vegetables!
Jennifer @ Seasons and Suppers says
Loving all the vegetables in this dish. So pretty and wonderful with the chicken!
Sam says
Love this chicken vegetable healthy dish with Foster Farms chicken!
Tricia @ Saving room for dessert says
I don’t think I’ve ever seen these thin sliced chicken breasts before – but have seen chicken tenders. We always try to buy organic chicken breasts and love a simple, yet tasty, dish like this for dinner. It has it all! Your photos are amazing, enticing and perfect!
sue|theviewfromgreatisland says
This is actually my favorite cut of chicken, the thinner the better, it cooks up so tender. This meal is spectacular Sara, it would be a huge hit at our house.