One-Pot Pasta Primavera with Chicken

Ready In

30 min

Prep

10 min

Cook

20 min

Servings

2 - 4

Say goodbye to a sink full of dishes with this easy One-Pot Pasta Primavera with Chicken! This all-in-one meal combines tender chicken and crisp, colorful veggies with whole-grain pasta in a savory sauce. With minimal cleanup and maximum flavor, it's the perfect solution for a busy weeknight.

A single serving of one-pot pasta primavera with chicken, carrots, and peas is in a patterned bowl on a wooden table with a green napkin. A smaller bowl of grated Parmesan cheese is in the background.

Chicken
Dinner
Low-Sodium
Nut-Free
Peanut-Free

Ingredients

1/2 pound boneless, skinless chicken breast, cut into 1.5-inch pieces
1 large carrot, thinly sliced crosswise
1 medium red bell pepper, chopped
1/2 (16-ounce) package whole-grain rotini pasta
2 tablespoons grated fresh Parmesan cheese
1 garlic clove, crushed with press
2 cups low sodium chicken broth
1/4 cup frozen peas
1.5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice

In high-sided, large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, salt and black pepper; cook 2 minutes or until browned, stirring occasionally. Transfer chicken to bowl.
In same skillet, heat remaining 1/2 tablespoon oil over medium heat. Add carrot and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally.
Add pasta and broth; heat to a boil. Reduce heat to low; cover and cook 5 minutes. Add peas and chicken; cover and cook 5 minutes or until pasta is al dente, broth is reduced to a sauce and internal temperature of chicken reaches 165°. Stir in lemon juice. Makes about 5 cups.
Serve pasta sprinkled with cheese.