Creamy Chicken Breast Pasta Primavera
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Creamy Chicken Breast Pasta Primavera

Creamy Chicken Breast Pasta Primavera

with Fresh Peas and Corn

The recipe is proof that pasta is a four-season dish! Jam-packed with a rainbow of veggies, it's a perfect patio dinner.

Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Penne

(Contains Wheat)

113 g

Sugar Snap Peas

2 unit(s)

Mini Sweet Pepper

2 unit(s)

Garlic, cloves

113 g

Corn Kernels

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Shallot

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories910 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber8 g
Protein59 g
Cholesterol195 mg
Sodium700 mg
Trans Fat1 g
Potassium1350 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Cook pasta
1
  • Add penne and corn to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne and corn to the same pot, off heat.
Cook chicken and prep veggies
2
  • Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** [Use the same pan to cook veggies in step 3.]
  • Meanwhile, peel, then cut shallot into 1/2-inch pieces. 
  • Peel, then mince or grate garlic. 
  • Trim peas, then cut in half. 
  • Core, then cut pepper into 1/4-inch rings. 
Cook veggies
3
  • Heat the same pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter. 
  • Add pepper, shallot and sugar snap peas. Cook, stirring often, until softened, 3-4 min. 
  • Add garlic. Cook, stirring constantly, until fragrant, 1-2 min. 
  • Season with salt and pepper. 
Make sauce
4
  • Add cream cheese, broth concentrate, cream, reserved pasta water and 1 tsp (2 tsp) Italian Seasoning. Cook, stirring often, until cream cheese is melted and sauce thickens slightly, 2-3 min.
  • Season with salt and pepper. 
Finish and serve
5
  • Pour veggie sauce over penne and corn in the large pot. 
  • Stir to combine. 
  • Season with salt and pepper, to taste. 
  • Divide pasta primavera between bowls. 
  • Thinly slice chicken. 
  • Top bowls with chicken.
  • Sprinkle over Parmesan cheese.
Modularity Step (under step 2)
6

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** [Use the same pan to cook veggies in step 3.]

Modularity Step (under step 5)
7

Thinly slice chicken. Divide chicken between bowls.

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