Pasta Primavera with Chicken

Tonight I had intended to make breaded chicken breast and some grilled vegetables but after a very long work day I just wasn’t up for pounding and breading the chicken. So I decided I’d make Pasta Primavera with Chicken instead. One of the things I like about this type of recipe is that is can be thrown together in a snap. Mince some garlic, cut some veggies, cube some meat, saute while cooking pasta. Drain pasta a mix with veggies and meat. In some ways it is the Italian version a stir fry and super versatile because you can sub-different veggies. Zucchini, bell peppers, onions, mushrooms, summer squash, tomatoes, eggplant, arugula, spinach all go quite well in this. Below is the variation I made tonight

Pasta Primavera with Chicken

3 oz Barilla Pasta Plus Penne
6 cloves garlic
8 oz boneless chicken breast cubed
1 tsp dried basil
1 tsp dried oregano
2 medium banana peppers seeded and sliced into rings
1 Large Zucchini sliced
1 1/2 cups cherry tomatoes sliced in half
1 cup Arugula
1/2 cup grated parmesan cheese

Bring salted pot of water to boil and add pasta to cook. While the pasta is cooking saute garlic, basil, oregano and chicken 4 minutes. Add zucchini and saute 3 minutes. Add tomatoes and banana peppers. Saute 2 minutes. Add arugula and saute 1 minute. Drain pasta and stir in along with Parmesan cheese. Make sure ingredients are well blended. Serve.

As I’ve said there are lots of variables on this but one of the best is made with leftovers. Say you’ve made grilled vegetables one night and have lots of leftovers including zuchinni, peppers and eggplant; these go great in a pasta primavera and you end up cutting the cooking time down even further because you’re really just re-heating the veggies. Personally I’d still probably add some cherry tomatoes and garlic but you don’t HAVE to.

Another option is to turn this from a warm to cold dish and make pasta salad with those cold grilled vegetables. Cook, drain and cool the pasta. Cut up the leftover grilled vegetables. Toss with a nice fresh homemade balsamic viniagrette and some good grated parmesan cheese and you’ve got a lunch time salad or a side dish to take to the company picnic. A couple suggested recipes are

Whether your making a cold or warm variation, this is great and healthy to eat option which is simple and easy to make.

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