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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Penne
(Contains Gluten, 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 Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
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 Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, 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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.]
Thinly slice chicken. Divide chicken between bowls.
