Spring Pasta Primavera with Chicken
By Giant Eagle Market District
Prep Time: 20 minutes
Grill time: 15 minutes
Heat large saucepot of water to boiling over high heat. Add spaghetti and cook as label directs, adding asparagus and peas during last 2 minutes of cooking. Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon each salt and pepper. Add chicken and cook 3 to 4 minutes or until lightly browned, stirring occasionally. With tongs, transfer chicken to bowl; cover to keep warm.
Reduce heat to medium. Add leek to same skillet and cook 1 minute, stirring occasionally. Stir in garlic and cook 30 seconds. Add carrots and cook 2 minutes, stirring occasionally. Add broth and reserved cooking water; heat to simmering and simmer 2 minutes. Add chicken and simmer 2 minutes longer or until internal temperature of chicken reaches 165°F; remove from heat. Stir in half the basil, lemon juice and remaining ¼ teaspoon each salt and pepper.
Pour vegetable mixture over pasta mixture and toss until well combined. Serve immediately sprinkled with cheese and remaining basil.
Chef Tip: Using some of the pasta cooking water helps flavor the sauce without additional fat or salt.
Nutritional Information (Per serving):
436 Calories, 8g Fat (2g Saturated), 74mg Cholesterol, 584mg Sodium, 55g Carbohydrates, 10g Fiber, 36g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.