Chicken Pasta Primavera Recipe
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Skinnytaste · by Gina Homolka★ 4.9 (102)

Chicken Pasta Primavera Recipe

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 61%
CARBS 42G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC32G OTHER6G TOTAL SUGAR
FAT 11G25% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot creamy pasta with lean chicken and spring vegetables like asparagus and artichokes. High-protein and ready in 50 minutes.

mainitalianpastachickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
  • 1 pound boneless (skinless chicken breasts, cut into 1/2-inch pieces)
  • 2 teaspoons cajun seasoning
  • olive oil spray
  • Kosher salt ( and fresh pepper)
  • 6 ounces fresh thin asparagus (ends trimmed and cut 1-inch pieces)
  • 1 1/2 cups low-sodium chicken broth
  • 8 ounces bow tie pasta (or other cut pasta, wheat or gluten-free)
  • 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
PREP
20M
SODIUM
1038MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.