By Brittanie Peterson
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, remove from heat and let them rest before slicing.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Add the mixed seasonal veggies to the skillet. Sauté for about 5-7 minutes or until they are tender yet crisp. Season with salt and pepper to taste.
Add the cooked pasta and the reserved pasta water to the skillet with the veggies. Toss everything together to coat the pasta with the juices and oil.
Slice the grilled chicken breasts into strips and add them to the pasta. Mix well to combine.
Remove from heat and sprinkle the Parmesan cheese over the pasta. Toss until the cheese is melted and evenly distributed.
Serve the Pasta Primavera with Grilled Chicken immediately, garnished with extra Parmesan if desired.
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This Italian Pasta Main Course Dinner recipe is ready in 45 minutes and features Fusilli or Penne pasta, Chicken breasts, Mixed seasonal veggies (zucchini, peas, cherry tomatoes) and other delicious ingredients. Contains 600 calories total.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, remove from heat and let them rest before slicing.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Add the mixed seasonal veggies to the skillet. Sauté for about 5-7 minutes or until they are tender yet crisp. Season with salt and pepper to taste.
Add the cooked pasta and the reserved pasta water to the skillet with the veggies. Toss everything together to coat the pasta with the juices and oil.
Slice the grilled chicken breasts into strips and add them to the pasta. Mix well to combine.
Remove from heat and sprinkle the Parmesan cheese over the pasta. Toss until the cheese is melted and evenly distributed.
Serve the Pasta Primavera with Grilled Chicken immediately, garnished with extra Parmesan if desired.
Calories per Serving: 600
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