Chicken Pasta Primavera with Spring Vegetables
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!
Servings Prep Time
6people 20minutes
Cook Time
15minutes
Servings Prep Time
6people 20minutes
Cook Time
15minutes
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.