Tonight’s Dinner!

Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.

Pasta Primavera with Herb Roasted Chicken

Ingredients:

5 boneless, skinless chicken breasts

Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)

Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)

Salt & Pepper

1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)

3 garlic cloves, minced

2 large carrot stalks, diced

1 large zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

2-3 broccoli crowns, chopped in bite-size pieces

1/4 cup dry white wine

1/2 cup heavy whipping cream

Parmesan Cheese to sprinkle over the pasta once plated

1 pound angel hair or thin spaghetti pasta

2 TBPS Italian Parsley, chopped

  1. Heat oven to 425 degrees.
  2. Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
  3. Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
  4. Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
  5. Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
  6. In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
  7. Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
  8. Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
  9. Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
  10. Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.

Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.

Enjoy! XOXO Jill