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Chicken Vegetable Primavera


  • 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 and black pepper divided
  • 3 tablespoons garlic minced
  • 4 cups seasonal vegetables chopped or sliced (tomatoes, zucchini, asparagus, etc.)
  • 1 cup half and half
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons lemon juice
  • 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, and hard vegetables. Cook until garlic is aromatic, about 1 minute, stirring continuously.
  • Once hard vegetables are 3/4 cooked through, add remaining vegetables and cook until they are tender, 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.