Colorful One-Pot Chicken Primavera
A vibrant and easy one-pot chicken primavera recipe perfect for busy weeknights.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups penne pasta
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Chop the vegetables and cut the chicken into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from pot and set aside.
- In the same pot, add more olive oil if needed, and sauté garlic until fragrant. Add bell pepper, zucchini, and cherry tomatoes. Cook until vegetables are tender.
Cooking
- Return chicken to the pot. Add penne pasta and enough water to cover the ingredients. Bring to a boil.
- Reduce heat to a simmer and cook until pasta is al dente, about 10-12 minutes, stirring occasionally.
- Stir in Parmesan cheese and Italian seasoning. Adjust seasoning with salt and pepper. Serve hot.
Serving
- Serve the Chicken Primavera hot, garnished with additional Parmesan cheese if desired.
Storage
- Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh vegetables for the best flavor. Be careful not to overcook the pasta for the perfect al dente texture.
Ingredient Substitutions: Try using chicken thighs for a juicier texture or whole wheat pasta for added fiber.
How to Serve: Serve with a fresh green salad and crusty bread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Chop vegetables in advance to save time during busy weeknights.
Ingredient Substitutions: Try using chicken thighs for a juicier texture or whole wheat pasta for added fiber.
How to Serve: Serve with a fresh green salad and crusty bread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Chop vegetables in advance to save time during busy weeknights.