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Pasta Primavera with Chicken
Fresh and light, this pasta primavera is filled with fresh veggies, garlic and herbs. I use a small amount of half and half to give the sauce a luscious creamy feel without making it too heavy.
Super freshness add: chopped cilantro or parsley, freshly grated parmesan and cracked black pepper for an outstanding flavor pop!
4 boneless skinless chicken thighs chopped bite size
3 tablespoons Cavender's All Purpose Greek Seasoning
4 cloves garlic, minced
3 ribs celery, sliced
2 thinly sliced carrots
1/2 red onion, sliced in quarter rings
1/2 of a large red bell pepper, chopped
1 cup or more small broccoli florets
1/4 cup chopped fresh cilantro or parsley
plus more for serving
6 tablespoons Extra Virgin Olive Oil (divided)
1/2 cup Half and Half
1/2 pound linguini or other pasta
1/2 cup reserved pasta water from cooking linguini
1/2 cup shredded parmesan or Italian Cheese Blend
plus more for serving
Fresh cracked black pepper and salt to taste
Toss the chopped chicken with the Greek seasoning and 1 tablespoon olive oil. Let marinate 30 to 60 minutes or more.
Add 2 tablespoons of olive oil to a medium hot skillet then stir-fry chicken in 2 batches until most of the pink is gone. Remove from pan and set aside.
Add 2 tablespoons of the olive oil and the minced garlic to the skillet for about 30 seconds then add the rest of the vegetables and cook until nearly tender. I leave the lid on the pan to help steam the broccoli, stirring occasionally, about 12 minutes.
Meanwhile, cook the linguini until al dente according to your package directions. Reserve 1/2 cup pasta water after cooking. Drain, then add a tablespoon of olive oil, stir and cover. Set aside.
When the veggies are tender, add the chicken back into the skillet, then add the half and half and cover, stirring occasionally, cooking until the chicken is no longer pink.
When the chicken is done and the veggies are tender, stir in the parmesan cheese until melted into the cream, then add the chopped fresh herbs.
Now mix the whole thing into the pot of linguini. I find it easiest to do this with 2 wooden utensils. Add reserved pasta water if necessary to loosen the sauce to the consistency you like.
Add salt and pepper to taste and serve with more cheese and fresh herbs.
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