Chicken Penne Primavera Recipe

Name: Chicken Penne Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1 tablespoon lemon pepper seasoning; 2 tablespoons olive oil; 3 cups whole wheat penne, uncooked; Vegetables; 2 tablespoons olive oil; 1/2 lb asparagus, cut into 1-inch pieces; 1 cup baby carrots, halved; 1 cup broccoli floret; 1 tablespoon lemon pepper seasoning; 1/2 tablespoon italian seasoning; 1/2 lb mushroom, quartered; 1/4 cup frozen sweet peas (or fresh); 2 garlic cloves, crushed; Sauce; 1 lemon, juice and zest of; 1/4 cup dry white wine or 1/4 cup chicken stock; 1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk; 3 tablespoons cornstarch; 1/8 cup cold water; 1/3 cup parmesan cheese, grated

Servings: persons

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon pepper seasoning
2 tablespoons olive oil
3 cups whole wheat penne, uncooked
Vegetables
2 tablespoons olive oil
1/2 lb asparagus, cut into 1-inch pieces
1 cup baby carrots, halved
1 cup broccoli floret
1 tablespoon lemon pepper seasoning
1/2 tablespoon italian seasoning
1/2 lb mushroom, quartered
1/4 cup frozen sweet peas (or fresh)
2 garlic cloves, crushed
Sauce
1 lemon, juice and zest of
1/4 cup dry white wine or 1/4 cup chicken stock
1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk
3 tablespoons cornstarch
1/8 cup cold water
1/3 cup parmesan cheese, grated

1
Heat large skillet over medium-high heat.
2
Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
3
Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
4
In a large stockpot cook pasta according to directions on package.
5
Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
6
Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
7
Add mushrooms, peas and garlic, then remove from heat.
8
Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
9
Return to burner and heat to boiling for 2 minutes, stirring constantly.
10
Remove from heat, add cheese, pasta and chicken, mix well and serve.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 lbs boneless skinless chicken breasts, 1 tablespoon lemon pepper seasoning, 2 tablespoons olive oil, 3 cups whole wheat penne, uncooked, and more.

Yes, Chicken Penne Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Penne Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions