Spring Vegetable and Chicken Primavera
Who’s ready for spring produce? Picture me raising my hand really high, like a nerd in the front row of math class. While I love root vegetables of all kinds, I’m ready for some nice crunchy asparagus! I eat a metric ton of asparagus all through the spring and summer – mostly grilled, but I’ll take it anyway I can get it.
The word primavera means “spring” in Italian, so even though we’ve had a rainy, cold spring here in Michigan, I decided to brighten up my dinner with this light and fresh pasta dish. This is another one of those meals that instead of serving a bowl of pasta with some vegetables on the side, I just put it all in the pot and stir. I like to do that. So easy.
The great thing about this vegetable and chicken primavera is that you can use any vegetables you want. It’s also a great way to get your family
to eat their veggies while still allowing them to think they’re just eating a big bowl of pasta for dinner.
to eat their veggies while still allowing them to think they’re just eating a big bowl of pasta for dinner.
I used chicken tenderloins here. I generally buy whole chickens and butcher them myself at home, because 1.) I know how to, and 2.) chicken is much cheaper this way. Chicken “tenders” aren’t just something on the kiddie menu at Applebee’s – they’re a real thing. When you butcher your own chickens, you’ll notice them right there on each breast. They’re only semi-attached to the breast meat, and very easy to recognize and detach. I store them in a bag in the freezer until I have enough for a meal. If you don’t have chicken tenders, you can use slices of whole chicken breast, turkey tenders, or even some shrimp!
I’ll leave you with a photo that demonstrates why you don’t take photos of piping hot food. It reminds me of Voldemort’s soul leaving his body. #harrypotternerdforever
Spring Vegetable and Chicken Primavera
Yield:
4 servings
Ingredients
- 12 ounces spaghetti
- 1/2 bunch asparagus, cut into 2-inch pieces
- 3/4 cup frozen peas
- 2 tablespoons olive oil
- 1 pound chicken tenderloins
- 3 garlic cloves, minced
- 1 leek (white and light green parts only), halved lengthwise then cut crosswise into thin slices
- 3 medium carrots, thinly sliced diagonally
- 3/4 cup low-sodium chicken or vegetable broth
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon zest
- 1/4 cup grated Parmesan cheese
Instructions
- Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain pasta and vegetables. Return pasta to saucepot and cover to keep warm.
- Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes or until lightly browned, turning occasionally. Transfer chicken to plate; cover to keep warm.
- Reduce heat to medium. Add garlic and leek to skillet and cook 1 minute, stirring frequently. Add carrots and cook 2 minutes, stirring occasionally. Add broth and 1/2 cup reserved cooking water; heat to boiling. Reduce heat to medium and simmer 2 minutes. Add chicken and simmer 2 minutes longer or until sauce thickens slightly and chicken is cooked through. Stir in basil, lemon juice, salt, pepper and lemon zest.
- Pour vegetable mixture over pasta and toss until well combined. Add more pasta cooking water if mixture seems too dry. Serve sprinkled with Parmesan cheese.
