Chicken Pasta Primavera

close up image of chicken pasta primavera plated and in 12 and a half inch ceramic coated fry pan
 Yields: 4 servings
Prep time: 10 min
Cook time: 20 min

• ½ pound Fusilli pasta
• 2 tablespoons olive oil
• 3 boneless skinless chicken breasts
• salt and pepper to taste
• 2 cups broccolini florets
• ½ cup asparagus tips
• 1 bell pepper (chopped)
• 1 ½ cups cherry tomatoes (halved)
• ½ cup green peas (frozen or fresh)
• 1 tablespoon Italian seasoning
• ½ cup heavy cream


Induction 21 stainless steel uncoated casserole
12.5 inch ceramic coated ID21 fry pan on white background


1. Heat 1 Tablespoon of olive oil in Fry Pan over medium
heat. Season both sides of the chicken breasts with
salt and pepper.

2. Fry each side of the chicken for about 6-7 minutes.

 12 1/2 inch ceramic coated Induction 21 fry pan with 3 chicken breast frying

3. Remove chicken from pan and allow to rest for at least 5 minutes before slicing. Cook pasta according to directions on box in the 6 Qt. Casserole.

4. Add another tablespoon of olive oil to same pan.
(You don’t have to clean the pan out.)

5. Sauté garlic, asparagus tips, and broccolini on
medium heat for 3 minutes.

6. Add in bell peppers , peas, and tomatoes. Cook for
another 2-3 minutes.
tomatoes peas bell pepper and broccoli frying in ID21 ceramic coated 12 1/2 inch fry pan

7. Stir in drained pasta, heavy cream, and Italian
adding chicken and pasta to pasta primavera in 12 1/2 inch induction 21 ceramic coated fry pan
8. Add sliced chicken and toss well.

9. Plate and serve right away!


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