Description
This Pasta Primavera recipe combines tender chicken, fresh vegetables, and a creamy cheese sauce for a delicious and satisfying one-pot meal. Featuring asparagus, leeks, artichoke hearts, and peas simmered with bow tie pasta in a flavorful broth, it’s perfect for a hearty yet fresh dinner that serves six.
Ingredients
Dairy and Cheese
- 1 cup fat free milk
- 1/3 cup fresh grated Pecorino Romano or Parmesan cheese (plus more for serving)
- 1/3 cup 1/3 less fat cream cheese (recommend Philadelphia)
Protein
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
Seasonings and Oil
- 2 teaspoons cajun seasoning
- Olive oil spray
- Kosher salt and fresh pepper, to taste
Vegetables
- 6 ounces fresh thin asparagus, ends trimmed and cut into 1-inch pieces
- 2 medium leeks, cleaned and white and light green parts thinly sliced
- 1 14-ounce can artichoke hearts, drained, rinsed, and quartered if necessary
- 1 cup frozen peas (no need to thaw)
- 1/4 cup finely chopped fresh basil
Other
- 1 1/2 cups low-sodium chicken broth
- 8 ounces bow tie pasta (or other cut pasta, wheat or gluten-free)
Instructions
- Prepare cheese mixture: In a small blender, combine the fat free milk, grated Pecorino Romano or Parmesan cheese, and the reduced fat cream cheese. Blend until smooth and set aside for later use.
- Season the chicken: Toss the diced chicken breasts with Cajun seasoning evenly to coat all pieces.
- Cook chicken: Heat a large pot over high heat until very hot. Spray with olive oil, then add the seasoned chicken in a single layer. Season with salt and pepper. Cook without moving for about 3 minutes until the bottom browns, then flip and cook for an additional 2-3 minutes, until browned on all sides and fully cooked through. Transfer chicken to a plate and set aside.
- Deglaze the pot: Add a splash of chicken broth to the pot, scraping up any browned bits stuck to the bottom to incorporate that flavor.
- Cook pasta and vegetables: Add the remaining chicken broth, the prepared cheese mixture, bow tie pasta, and sliced leeks to the pot. Stir well to combine. Bring to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes to let pasta cook evenly.
- Check pasta doneness: Taste the pasta; if it is not yet al dente or there is still excess liquid, cover and cook for another minute. Check again and repeat if necessary.
- Add asparagus and artichokes: Once the pasta is nearly done, stir in the asparagus pieces and artichoke hearts gently. Cover and cook for about 3 minutes more until asparagus is crisp-tender, pasta is tender, and most of the liquid has absorbed.
- Finish with chicken and peas: Remove the cover and add the cooked chicken along with any accumulated juices, and the frozen peas. Stir to combine and cook just about 30 seconds to warm the peas through.
- Final touches and serve: Remove the pot from heat and stir in the chopped fresh basil for bright flavor. Serve immediately with extra grated Parmesan cheese available for sprinkling at the table.
Notes
- Use freshly grated Pecorino Romano or Parmesan for best flavor.
- Adjust Cajun seasoning to taste or substitute with Italian seasoning for milder flavor.
- You can substitute bow tie pasta with any short pasta like penne or fusilli, including gluten-free varieties.
- Make sure to clean leeks thoroughly to remove grit.
- If you prefer a creamier sauce, add a bit more cream cheese or reduce the broth slightly.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American