Pasta Primavera with Chicken

Perfect for family dinner or for impressing your date with a homecooked tour of Italy!


  • 8 ounces dried whole wheat penne pasta
  • 1 Tbsp olive oil
  • 1 green onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup frozen peas
  • 1 cup cherry tomatoes, cut in half
  • 1 cup assorted chopped vegetables (leftover from kebabs)
  • 2 cups cooked chicken
  • 1 lemon, juiced
  • 1 Tbsp dried Italian Herb blend
  • 1/2 cup grated Parmesan
Pasta Primavera with Chicken
Total Time: 30 minutes


Servings: 4 servings

454 calories; 9.3 g fat; 3 g saturated fat; 11 mg cholesterol; 282.4 mg sodium; 51.8 g carbohydrate; 8.4 g fiber; 4.3 g sugar; 36.9 g protein


Cook pasta according to package directions, reserving 1/3 of pasta water for sauce.

Heat 1 tablespoon oil over medium heat. Add garlic and onions and saute until fragrant, about 30 seconds.

Add peas, tomatoes, vegetables and chicken. Saute until warmed through, about 2 minutes.

Add lemon juice, herbs, cooked pasta, Parmesan cheese and reserved pasta water. Stir to combine.