Skillet Chicken Pasta Primavera with Spring Vegetables
My skillet chicken pasta primavera recipe includes my favorite Spring vegetables and you can swap out or add any of yours. During the warm weather months, I would rather spend my time outdoors than in my kitchen, so I love to whip up quick easy meals.
This pasta dish is hearty and very flavorful. It also makes great leftovers for the lunch the next day. One tip I have for making pasta dishes and adding vegetables, is to add “color”. In this recipe, we have green (asparagus & spinach), yellow (yellow squash & yellow bell pepper), orange (orange bell pepper), purple (red onion), brown (mushrooms) and red (sun dried tomatoes). You can get really creative with your dishes, looking for tasty veggies to add to your meal.
When making this on a boat, you can prep the veggies at home to save time and space. I also pre-cook or buy pre-cooked chicken breasts, to save time.
Let us know what you love to use in your primavera! Enjoy! Ally
Print Recipe
Chicken Pasta Primavera with Spring Vegetables
Yum
This is a hearty pasta recipe that uses all of my favorite Spring vegetables. Use any of your favorites to create a meal your family will love! Enjoy!
Instructions
Cook pasta according to the instructions - al dente'. Drain, but do not rinse. Reserve a 1/4 cup of pasta water.
In a large skillet, heat olive oil on medium high heat and add aspragus, bell pepper, red onion, mushrooms, garlic and Italian seasoning. Saute' until slightly tender and season with salt and pepper.
Lower heat to medium and add sundried tomatoes, cooked chicken, yellow squash and spinach. Cook for about 1 minute. Add cream and cook for another 1-2 minutes.
To thicken your sauce, you can add 2-3 tablespoons of pasta water and reduce down. At our house, my husband likes his sauce really thickened and so I use corn starch. I simply mix 1 tbsp of corn starch with 3 tbsp of water and stir in. Once you have reached the consistency you prefer, add the pasta and season again with salt and pepper. Serve immediately with freshly grated parmesan and crusty bread.
Cheese Tortellini Pasta Recipe
Fresh cheese tortellini pasta can be found in the cheese section of your grocery store. While my Italian friends will only make fresh pasta from scratch, I find it much easier to just buy it freshly made. Our local Safeway and Whole Foods both have great selections of fresh pasta.
Pasta is one of the easiest things to prepare on a boat , since you really just need two pots. One for boiling pasta and the other for the sauce. When entertaining guests on a boat, the last thing you want to do is be spending time in the galley cooking all day. I would rather be sharing a glass of wine or a cocktail with my guests. What I love about this cheese tortellini pasta recipe is that it is super easy and hearty for the hungry sailors at dinner. I love to serve this over the Holidays as it is also festive in color.
Since this pasta is so rich, I love to pair it with a mild green salad.
Enjoy!
Print Recipe
Cheese Tortellini Pasta with Asparagus & Mushrooms
Yum
This pasta is very rich and hearty. Serve it with your favorite salad and crusty bread and you have the perfect dinner!
Instructions
Heat olive oil in a large skillet. Add onions, mushrooms, garlic and prociutto. Cook for about 5-8 minutes until prociutto is slightly crispy. Season with salt, pepper and crushed red pepper flakes.
Cook pasta according to directions and be sure to not over cook or boil too hard. Reserve a 1/2 cup of pasta liquid.
Add whipping cream to the skillet and bring to a boil. Reduce and simmer for about 5 minutes until thickened slightly. Add asparagus and cook for another 3-5 minutes until tender. If you need to thicken the sauce more, add some of the reserved pasta liquid. Add pasta and shredded cheese to the cream mixture and blend well. Serve with crusty bread.
A great summer time meal for boaters
Grilled salmon is one of our favorite meals. Since we are moored so close to the Wild Salmon Seafood Market at Fisherman’s Terminal, we love to pick up the catch of the day and grill it on the boat.
Recently, we were in Gig Harbor and we stopped by a spice shop called “For the Love of Spice“. They specialize in handmade spices and we bought “The Catch of the Day” spice for fish. Pair your fish with grilled summer vegetables and you have the perfect meal!
Print Recipe
Grilled Salmon with Summer Vegetables
Yum
This is the perfect summer meal and it is easy to prepare!
Ingredients
Grilled Summer Vegetables
Ingredients
Grilled Summer Vegetables
|
|
Instructions
Rinse and pat dry salmon. Rub 1 tbsp of olive oil on flesh side and rub in seafood spice all over. Set aside.
Combine 1 tbsp of olive oil with crushed red pepper flakes, kosher salt and fresh ground pepper. Toss olive oil mixture with chopped vegetables.
Light grill to high heat. Place veggie grilling basket on grill to heat up. Once pre-heated, grill the salmon to your liking. Put veggies in grilling basket and grill until tender. Serve salmon with lemon wedges and serve immediately.
Recipe Notes
Be sure you know if the water in your boat's holding tank is clean and safe for food prep. If not, use bottled water to rinse your seafood and vegetables. See my blog post about potable water.
We use a grilling stone made out of lava both at home and on the boat.) On the boat, we have a Magma Grill, which we love.
