One-Pot Chicken Primavera

Time :30

Yield :10 servings

Recipe Background

A classic of American cooking meets the convenience of not having a lot to clean up afterwards! One-Pot Chicken Primavera really does only need one pot, so you never need to stress out about doing the dishes. Therefore, you can fully enjoy the savory mix of tender pasta, nutty and sharp parmesan, garden-fresh vegetables, and juicy chicken scooped up in each bite without all the worries of cleaning up after. Colorful, vibrantly flavored, and so speedy to put together, One-Pot Chicken Primavera will become the primary go-to dish in your house any day of the week!

Ingredients

2 (1 1/4-1 1/2-pound) chicken breasts boneless and skinless, cut into 1-inch cubes
2 1/2 teaspoons salt divided
2 teaspoons ground black pepper plus more for garnish
4 tablespoons butter divided
1/4 cup olive oil
16 ounces dried short pasta
1 (32-ounce) container chicken broth
2 cups water
3 carrots thinly sliced
2 cups asparagus pieces about 1-inch long, woody stems removed
1 1/2 cups fresh or frozen peas
2 cups cherry tomatoes halved
6 cloves garlic grated
1 1/2 cups parmesan cheese freshly grated
1 lemon zested and cut in half
1/2 cup fresh basil chopped, plus more for garnish

Directions

Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper.
Add 2 tablespoons of the butter and the olive oil to a large Dutch oven.
Heat the Dutch oven over medium-high heat.
Add the seasoned chicken to the hot Dutch oven and cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes.
Using a slotted spoon, transfer the chicken from the pan onto a plate.
Add the pasta to the pan and stir to coat it in the oil mixture.
Add the broth and the water to the pasta mixture and bring it to a simmer.
Reduce the heat to medium or medium-low and simmer, stirring occasionally to make sure nothing is sticking to the bottom of the pot, for 6 minutes.
Stir the carrots, the asparagus, and the peas into the pasta mixture.
Cover the pot and let the mixture cook until the pasta and the vegetables are just tender, about 4 minutes.
Uncover the pot and add the tomatoes, the grated garlic, and the cooked chicken to the pan.
Cook, stirring occasionally, to reheat the chicken, about 2 minutes.
Transfer the Dutch oven from the heat and add the remaining butter, the parmesan cheese, the lemon zest and the juice of the halved lemons, the remaining salt, and the remaining pepper.
Stir the mixture to combine.
Top the mixture with the basil and serve.