Chicken Pasta Primavera Recipe

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp Oregano, Dried
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  1 tsp 1 Tsp Salt, Divided ($0.03)
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  0.5 tsp Garlic powder
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  0.5 tsp ½ Tsp Freshly Cracked Black Pepper, Divided ($0.08)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  8 oz Pasta, White, Dry (Unspecified Type)
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  2 tbsp Unsalted Butter
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  2 Garlic(6g)
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  1 cup Tomato, Cherry
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  1 Zucchini(196g)
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  0.5 cup Low Sodium Chicken Broth
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 cup Cream, Heavy Whipping
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  0.5 cup Peas, Sweet, Frozen

Instructions

1. 1Pound the chicken breasts between plastic wrap until even ½-inch thickness. Season both sides with dried oregano, garlic powder, salt, and black pepper.
2. 2Heat olive oil in a large deep skillet over medium-high heat. Once shimmering, add the chicken and cook 6–8 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover with foil.
3. 3Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain in a colander and set aside.
4. 4In the same skillet over medium heat, melt the butter. Add the minced fresh garlic and sauté for 30 seconds until fragrant. Add the sliced zucchini and halved cherry tomatoes, cooking 2–3 minutes over medium heat until slightly softened.
5. 5Pour in the chicken broth and remaining oregano and salt. Stir and simmer 1–2 minutes over medium heat until flavors combine.
6. 6Remove from heat. Stir in the heavy cream and grated Parmesan until combined. Add the frozen peas and cooked pasta, stirring well. Cook 1–2 minutes over low heat until peas are heated through.
7. 7Slice the chicken and divide evenly into 4 airtight containers while hot, topping each with pasta primavera mixture and an equal portion of sliced chicken.
8. 8Cool to room temperature before sealing containers, then refrigerate up to 4 days.