Chicken Primavera Recipe

Name: Chicken Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 medium zucchini, chopped; 1 medium yellow summer squash, chopped; 1 medium red onion, chopped; 2 ounces mushrooms, such as cremini (brown), sliced; 2 medium garlic cloves, minced; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth; 1 teaspoon dried oregano, crumbled; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 16 ounces dried whole-grain fettuccine; 2 cups cubed cooked skinless chicken breasts, cooked without salt, all visible fat discarded; 1 cup frozen green peas

Servings: persons

1 teaspoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium red onion, chopped
2 ounces mushrooms, such as cremini (brown), sliced
2 medium garlic cloves, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
16 ounces dried whole-grain fettuccine
2 cups cubed cooked skinless chicken breasts, cooked without salt, all visible fat discarded
1 cup frozen green peas

1
In a large saucepan, heat the oil over medium heat, swirling to coat the bottom.
2
Cook the zucchini, yellow squash, onion, mushrooms, and garlic for 3 to 4 minutes, or until the squashes and onion are tender-crisp, stirring occasionally.
3
Stir in the tomatoes with liquid, broth, oregano, pepper, and red pepper flakes.
4
Increase the heat to medium high and bring to a simmer.
5
Reduce the heat to medium low and cook for 15 minutes, stirring occasionally.
6
Meanwhile, prepare the pasta using the package directions, omitting the salt.
7
Drain well in a colander.
8
Pour into a large bowl and cover to keep warm.
9
Stir the chicken and peas into the zucchini mixture.
10
Increase the heat to medium and cook for 5 to 10 minutes, or until the chicken and peas are heated through, stirring occasionally.
11
Serve over the pasta.
12
Use this recipe as a springboard for experimentation.
13
A few possibilities are using asparagus for one or both types of squash, substituting green onions for red, trying thyme instead of oregano, and/or replacing the fettuccine with whole-grain bowtie pasta.
14
Cooking with no-salt-added tomatoes can really make a difference in sodium: On average, one cup of regular canned tomatoes contains 300 mg more than the same amount of tomatoes canned without added salt!
15
(Per serving)
16
Calories: 299
17
Total fat: 3.0g
18
Saturated: 0.5g
19
Trans: 0.0g
20
Polyunsaturated: 1.0g
21
Monounsaturated: 1.0g
22
Cholesterol: 30mg
23
Sodium: 59mg
24
Carbohydrates: 51g
25
Fiber: 10g
26
Sugars: 6g
27
Protein: 22g
28
Calcium: 64mg
29
Potassium: 522mg
30
3 starch
31
1 vegetable
32
1 1/2 very lean meat

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 medium zucchini, chopped, 1 medium yellow summer squash, chopped, 1 medium red onion, chopped, and more.

Yes, Chicken Primavera falls under the Meat & Poultry 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.

Chicken Primavera

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