By Brittanie Peterson
Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill the chicken until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and allow to rest for 5 minutes before slicing into strips.
In the same skillet, add another tablespoon of olive oil. Mince the garlic cloves and add them to the skillet. Sauté for about 1 minute until fragrant.
Slice the zucchini into thin rounds and chop the broccoli into florets. Add the zucchini and broccoli to the skillet and sauté for 5-6 minutes until they start to soften. Season with salt and pepper.
Cut the cherry tomatoes in half and add them to the skillet. Cook for another 2-3 minutes until they are just softening.
Add the cooked pasta to the skillet and toss everything together with the remaining tablespoon of olive oil. Adjust seasoning with salt and pepper.
Slice and add the chicken to the pasta and vegetable mixture, then sprinkle with parmesan cheese. Toss to combine and let it warm through for another minute.
Serve the Pasta Primavera with Grilled Chicken warm, garnishing with additional parmesan if desired.
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This Italian Dinner Pasta recipe is ready in 45 minutes and features penne or farfalle pasta, chicken breast, zucchini and other delicious ingredients. Contains 560 calories total.
Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill the chicken until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and allow to rest for 5 minutes before slicing into strips.
In the same skillet, add another tablespoon of olive oil. Mince the garlic cloves and add them to the skillet. Sauté for about 1 minute until fragrant.
Slice the zucchini into thin rounds and chop the broccoli into florets. Add the zucchini and broccoli to the skillet and sauté for 5-6 minutes until they start to soften. Season with salt and pepper.
Cut the cherry tomatoes in half and add them to the skillet. Cook for another 2-3 minutes until they are just softening.
Add the cooked pasta to the skillet and toss everything together with the remaining tablespoon of olive oil. Adjust seasoning with salt and pepper.
Slice and add the chicken to the pasta and vegetable mixture, then sprinkle with parmesan cheese. Toss to combine and let it warm through for another minute.
Serve the Pasta Primavera with Grilled Chicken warm, garnishing with additional parmesan if desired.
Calories per Serving: 560
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