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Chicken Pasta Primavera Recipe
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Pound the thicker side of the chicken breasts until each piece is about ½ inch thick. Mix half the oregano, salt, garlic powder, and pepper, then season the chicken on both sides.
- 2
Heat the olive oil in a deep skillet over medium heat. Cook the chicken until golden and 165°F in the center, about 5–7 minutes per side. Move it to a plate and cover loosely while you finish the pasta.
- 3
Cook the pasta in a pot of salted water according to the package directions, then drain. Melt the butter in the chicken skillet, add the garlic, tomatoes, and zucchini, and cook about 2 minutes so the vegetables stay bright.
- 4
Stir in the remaining oregano, salt, pepper, and chicken broth. Let it bubble for 1–2 minutes, then add the Parmesan and cream. Keep the heat low and stir until the sauce is smooth.
- 5
Fold in the peas and pasta and cook 1–2 minutes, until hot and lightly coated. Slice the chicken and serve it over the pasta with extra Parmesan if you like.