Easy Weeknight Dinner - Pasta Primavera

So I haven't had much to blog about lately but I do have a couple recipes to share. This one is for Pasta Primavera, a very easy and healthy weeknight dinner! Barilla has this new line of mini pasta shapes, called Piccolini, which I love, especially in this dish.



Pasta Primavera

Ingredients
8 ounces Barilla mini Farfalle (bowtie) pasta
1 tablespoon olive oil
8 ounces boneless, skinless chicken breasts, cut into small thin bite size pieces and seasoned with salt and pepper
1 cup chicken broth
1 bunch fresh asparagus, tough bottoms removed and discarded, and remainder of the asparagus cut into 1 inch pieces
1 cup baby carrots, cut on the diagonal into thirds
1 cup frozen peas
3/4 cup grated Parmesan cheese

Directions
1.Cook pasta according to package directions. Make sure to season your water well with kosher salt.
2.Heat oil in large skillet over medium-high heat. Add chicken; stirring frequently, cook 4 minutes or until tender. Add chicken broth, asparagus and carrots; heat to boiling over high heat. Simmer 5 minutes; add peas. Heat through.
3.Toss chicken mixture with pasta and Parmesan cheese.

Enjoy!

Comments

  1. That sounds easy enough (I'm all about easy these days!). I'll have to try it.

    ReplyDelete

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