Chicken Pasta Primavera

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Cook Pasta

Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.

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Cook Chicken

• 150g Chicken
• 1/4 tsp Garlic Powder
• 1/4 tsp Italian Seasoning
• 1 tsp Olive Oil

Dice your chicken breast into small bite size cubes and season with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a pan over medium heat. Cook the chicken for about 5 minutes each side or until its developed a bit of color and is fully cooked.

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Cook Vegetables and Make the Sauce

• 1 tsp Olive Oil
• 1 Garlic Clove
• 1/4 Red Bell Pepper
• 30g Broccoli Florets
• 1 Small Carrot
• 40g Cherry Tomato
• 80mL Heavy Cream
• 20g Parmesan Cheese

In the same skillet, add some more olive oil over medium heat.  Add the diced bell pepper, broccoli florets, diced carrots, and sauté for 5-7 minutes until the vegetables are tender but still slightly crisp. Add the halved cherry tomatoes at the end, cooking for another 1-2 minutes. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chicken broth to the skillet with the vegetables and let it simmer for 2-3 minutes. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. Season with salt and pepper to taste if needed.‍

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Combine and Serve

Add the cooked pasta to the pan with the chicken and vegetables. Toss everything together until well combined. Season with salt and pepper to taste. Garnish with fresh basil leaves if desired and serve hot.