Spring Veggie and Chicken Pasta
A vibrant and fresh pasta dish featuring tender chicken and a medley of spring vegetables, tossed in a light garlic and olive oil sauce.
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Ingredients
Yields 4 servings
- (12 oz) penne pasta
- (1 lb) boneless, skinless chicken breast, diced
- (2 tbsp) olive oil
- (3 cloves) garlic, minced
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) peas (fresh or frozen)
- (1/2 cups) grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- (1/4 cups) fresh basil, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb diced chicken breast and season with salt and black pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside. Add Salt to taste, Black pepper to taste, and 1/4 cup fresh basil, chopped.
- 3
In the same skillet, add 3 cloves minced garlic and sauté for 1 minute until fragrant. Then add 1 cup cherry tomatoes and 1 cup asparagus. Cook for 3-4 minutes until the vegetables are tender.
- 4
Stir in 1 cup peas and cooked chicken, and cook for an additional 2 minutes to heat through.
- 5
Add the drained pasta to the skillet and toss everything together. Stir in 1/2 cup grated Parmesan cheese and mix until well combined. Adjust seasoning with salt and pepper if needed.
- 6
Remove from heat and garnish with 1/4 cup chopped fresh basil before serving.
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