Primavera is Italian for “spring” and pasta primavera celebrates the season with lots and lots of fresh veggies over pasta. I used the veggies that looked freshest at the store that day and would encourage you to do the same. Because of this, you don’t really need much seasoning, just a little bit on the chicken.
As with all primaveras, the focus is really on the vegetables. You can completely omit the chicken from the recipe for a vegetarian meal. For a slightly lighter meal, you can substitute half and half for the heavy cream, but if you’re like me and have some heavy cream needing to be used up, it adds a nice richness to the dish.
- 12 oz farfalle (bow tie) pasta, cooked to al dente
- 2 pounds chicken breast tenders
- salt and pepper, to taste
- 2 cups haricots verts, trimmed
- 2 cups sugar snap peas, trimmed
- 1 large red bell pepper, sliced
- 1 bunch asparagus, trimmed and cut into 1″ pieces
- 1 tablespoon butter
- 1 1/2 cups heavy cream
- parmesan cheese, for serving (optional)
Heat up some oil in a large pot or deep sided skillet. Season the chicken and cook through, about 4-5 minutes per side. Set the cooked chicken aside.
Put all of the vegetables in the pot along with the butter. Cover and cook for about 5 minutes until the vegetables are tender crisp.
Cut the chicken into smaller, bit sized pieces and return them to the pot. Add in the cooked pasta and stir to combine well. Pour in the cream and bring to a simmer over low to medium heat. Allow the cream to reduce by about half and then serve. Sprinkle some parmesan cheese over the top if desired.