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Chicken and Swiss Chard Primavera

Servings: 4


  • 8 ounces dry whole wheat pasta cooked according to package directions
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast cut into bite sized pieces
  • 1/4 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper divided
  • 3 tablespoons garlic minced
  • 1 1/2 cups asparagus cut into 1" pieces
  • 2 cups zucchini about 1 large, cut lengthwise and sliced in half-circles
  • 6 cups swiss chard stems removed and thinly sliced, leaves roughly chopped, lightly packed
  • 1 cup half and half
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup cherry tomatoes sliced in half
  • 2 tablespoons fresh lemon juice or to taste
  • 1/4 cup fresh basil chopped, tightly packed


  • Cook pasta according to package directions.
  • In a large sauté pan, heat olive oil over medium-high heat.
  • Season chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan and cook until lightly golden brown on all sides, but not cooked through, about 4 minutes.
  • Reduce heat to medium and add garlic, zucchini and asparagus. Cook until garlic is aromatic, about 1 minute, stirring continuously.
  • Add Swiss chard, gently mix and cover to trap steam inside pan. Cook until Swiss chard wilts, about 2-4 minutes, stirring periodically.
  • Add stock and half and half. Bring to a simmer and reduce liquid by one fourth, about 5 minutes, stirring periodically.
  • Add cooked pasta and tomatoes and heat through.
  • Add lemon juice, basil, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and gently mix before serving.