Ingredient: yellow squash, chopped

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

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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!

Course

Main Dish

Cuisine

American

Keyword

galley recipes

Prep Time

20 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 12 oz box of bow tie pasta
• 1 tbsp extra virgin olive oil
• 1.5 cups asparagus spears, cut into 4" sections
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup orange bell pepper, chopped
• 1/2 cup red onion, chopped
• 1.5 cups white mushrooms, sliced
• 3 each garlic clove, minced
• 1 tsp Italian seasoning
• 1/2 cup sundried tomatoes, juliened in oil
• 1 large chicken breast, cooked & cubed
• 1/2 cup yellow squash, chopped
• 3 cups fresh baby spinach
• 1 cup heavy whipping cream
• 1 tbsp corn starch
• 1 tsp kosher salt
• 1 tsp fresh ground pepper

Course Main Dish Cuisine American Keyword galley recipes Prep Time 20 minutes Cook Time 15 minutes Servings people Ingredients 1 12 oz box of bow tie pasta 1 tbsp extra virgin olive oil 1.5 cups asparagus spears, cut into 4" sections 1/2 cup yellow bell pepper, chopped 1/2 cup orange bell pepper, chopped 1/2 cup red onion, chopped 1.5 cups white mushrooms, sliced 3 each garlic clove, minced 1 tsp Italian seasoning 1/2 cup sundried tomatoes, juliened in oil 1 large chicken breast, cooked & cubed 1/2 cup yellow squash, chopped 3 cups fresh baby spinach 1 cup heavy whipping cream 1 tbsp corn starch 1 tsp kosher salt 1 tsp fresh ground pepper

Instructions

1. Cook pasta according to the instructions - al dente'. Drain, but do not rinse. Reserve a 1/4 cup of pasta water.
2. 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.

   
3. 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.
4. 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.

   

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