This Chicken Pasta Primavera Recipe is super easy to make, literally it’s finding out what vegetables you would like to put in there. Often I just look for what’s on sale, is it something I like, is it something that would be good in pasta, and then it’s go time. Another way to make this Chicken Pasta Primavera Recipe is by mixing in a simple tomato sauce. By doing this, it helps provide a little body to the pasta and makes it a little bit easier to eat, plus tomatoes go good with everything. I’m kinda like one of those dudes that likes a really hearty pasta and don’t much care what’s in it, because honestly it’s like pizza, even when it’s bad it’s good. In any event, if you’ve got a ton of veggies lying around the house and are not sure what to do with them, then I recommend making a chicken pasta primavera recipe like this one. If you are looking for variations of the recipe and want to know what else you can do with it, then you know where to find me. Enjoy!
- 2 sliced rotisserie chicken breasts
- ½ cup of sliced prosciutto ham
- 3 sliced carrots
- 10 sliced asparagus stalks
- 2 cloves of minced garlic
- 1 sliced leek
- 4 quartered artichoke hearts
- juice of 1 lemon
- ½ cup of peas
- 2 tablespoons of olive oil
- ¾ pound penne noodles
- ½ cup of chicken stock
- ½ cup of heavy cream
- Kosher salt and fresh cracked pepper to taste
- In a large hot pot of boiling salted water, cook the penne noodles until al dente. Once cooked, remove from the heat, strain and set aside.
- In a large hot saute pan with 2 tablespoons of olive oil, caramelize the prosciutto ham, carrots, asparagus, garlic, leeks, artichokes and chicken. Once brown, deglaze with lemon juice and add in stock and cream and cook for 3 to 4 minutes.
- Next, add in the peas, cooked penne noodles and adjust the seasonings with salt and pepper.
- Serve hot and enjoy.