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!
1poundof Foster Farms® Organic Chicken Thin-Sliced Breast Fillets
2teaspoonsorganic olive oil
Salt and pepper to taste
10ouncesorganic linguine pasta
4tablespoonsof organic butter
1tablespoonof organic lemon juice
1cuporganic asparagus spearstrimmed and cut into 3 inch pieces
1cuporganic baby carrotscan also use regular sized carrots that have been thinly sliced, peeled and halved
1/2cuporganic fresh or frozen peas
2tablespoonsorganic 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.