One Pot Chicken Pasta Primavera
Recipes Chicken Main Dish Meal ideas Pasta Quick and Easy
Description
This one pot meal is easy to prepare and comes together in less than an hour. It's a high protein meal that's made with chicken and fresh vegetables in a light, creamy sauce.
Ingredients
1 c. fat-free milk
1/3 c. freshly grated Pecorino Romano or Parmesan cheese, plus more for serving
1/3 c. 1/3 Philadelphia less-fat cream cheese
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 t. Cajun seasoning
olive oil spray
Kosher salt, and fresh ground black pepper
6 oz. fresh thin asparagus, ends trimmed and cut 1-inch pieces
1 1/2 c. low-sodium chicken broth
8 oz. bow tie pasta or favorite pasta
2 medium leeks, cleaned, white and light green parts thinly sliced
14 oz. can artichoke hearts, drained, rinsed, and quartered, if necessary
1 c. frozen peas, no need to thaw
1/4 c. finely chopped fresh basil
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
In a small blender, combine milk, grated cheese and cream cheese; set aside.
Season chicken with the Cajun seasoning.
Heat a large pot over high heat. When the pot is very hot, spray with the oil; add the chicken; season with salt and pepper, to taste. Cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes; flip; cook the second side until the chicken is browned on all sides and cooked through, about 2 - 3 minutes. Transfer to a platter.
Add a splash of broth, scraping any browned bits from the bottom of the pot. Add remaining broth, cream cheese mixture, pasta, and leeks. Stir to combine; bring to a boil. Cover; reduce heat to medium-low; simmer, stirring occasionally so the pasta cooks evenly, for 15 minutes.
Taste the pasta; if it’s not al dente, or there is still a lot of liquid at the bottom of the pot, cover the pot and cook for another minute and check again.
When the pasta is ready, add the asparagus and artichokes; gently stir; cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
Uncover; add the chicken, accumulated juices and the peas; stir to combine. Cook for about 30 seconds to warm the peas through.
Remove from the heat. Stir in the basil.
Serve with more grated cheese.
6 servings.