Chicken Pasta Primavera

Pasta Primavera is the call of spring bounty. Where fresh vegetables and produce rule the kitchen. A classic pasta primavera consists of any fresh spring vegetable and a cream sauce that is suitable for people of all ages. My take on this recipe uses penne pasta, roasted chicken, and a whole bucket full of vegetables.

First make sure that your pasta is cooking and your veggies are washed and then start to chop them up. In all, I used garlic, onion, asparagus, mushroom, tomato, and peas in this dish, but feel free to switch it up based on what you like to eat. When dealing with asparagus, especially in a lighter dish, try to buy stalks that are thinner (they are more palatable and are easier to cook). Hold the asparagus from both ends and bend it, this should be the point in which the asparagus is the most tender.

Go ahead and dice up your onion, mince your garlic, and slice the mushrooms and tomato. Sauté them in olive oil (I used basil infused olive oil) until they are slightly soft and sprinkle in salt and pepper to taste and add the peas. If you would like to add in meat of some choice, now is the time to add it in. I decided to slice up some roasted chicken to add some more flavor. Mix it around and then add some cream or milk to your liking (this step is completely optional since the vegetables add their own liquid to the sauce).

Add your pasta into the sauce and vegetables and toss around. Plate it up and enjoy!