One-Pot Chicken Primavera

Name: One-Pot Chicken Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 (1 1/4-1 1/2-pound) chicken breasts, boneless and skinless, cut into 1-inch cubes; 2 1/2 teaspoons salt, divided; 2 teaspoons ground black pepper, plus more for garnish; 4 tablespoons butter, divided; 1/4 cup olive oil; 16 ounces dried short pasta; 1 (32-ounce) container chicken broth; 2 cups water; 3 carrots, thinly sliced; 2 cups asparagus pieces, about 1-inch long, woody stems removed; 1 1/2 cups fresh or frozen peas; 2 cups cherry tomatoes, halved; 6 cloves garlic, grated; 1 1/2 cups parmesan cheese, freshly grated; 1 lemon, zested and cut in half; 1/2 cup fresh basil, chopped, plus more for garnish

Chicken Gastro-Pub Stove-Top

Time: 30 minutes

Yield: 10 servings

About

A classic of American cooking meets the convenience of not having a lot to clean up afterwards! One-Pot Chicken Primavera really does only need one pot, so you never need to stress out about doing the dishes. Therefore, you can fully enjoy the savory mix of tender pasta, nutty and sharp parmesan, garden-fresh vegetables, and juicy chicken scooped up in each bite without all the worries of cleaning up after. Colorful, vibrantly flavored, and so speedy to put together, One-Pot Chicken Primavera will become the primary go-to dish in your house any day of the week!

Ingredients

2 (1 1/4-1 1/2-pound) chicken breasts, boneless and skinless, cut into 1-inch cubes
2 1/2 teaspoons salt, divided
2 teaspoons ground black pepper, plus more for garnish
4 tablespoons butter, divided
1/4 cup olive oil
16 ounces dried short pasta
1 (32-ounce) container chicken broth
2 cups water
3 carrots, thinly sliced
2 cups asparagus pieces, about 1-inch long, woody stems removed
1 1/2 cups fresh or frozen peas
2 cups cherry tomatoes, halved
6 cloves garlic, grated
1 1/2 cups parmesan cheese, freshly grated
1 lemon, zested and cut in half
1/2 cup fresh basil, chopped, plus more for garnish

Directions

Step 1 -Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper.

Step 2 -Add 2 tablespoons of the butter and the olive oil to a large Dutch oven.

Step 3 -Heat the Dutch oven over medium-high heat.

Step 4 -Add the seasoned chicken to the hot Dutch oven and cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes.

Step 5 -Using a slotted spoon, transfer the chicken from the pan onto a plate.

Step 6 -Add the pasta to the pan and stir to coat it in the oil mixture.

Step 7 -Add the broth and the water to the pasta mixture and bring it to a simmer.

Step 8 -Reduce the heat to medium or medium-low and simmer, stirring occasionally to make sure nothing is sticking to the bottom of the pot, for 6 minutes.

Step 9 -Stir the carrots, the asparagus, and the peas into the pasta mixture.

Step 10 -Cover the pot and let the mixture cook until the pasta and the vegetables are just tender, about 4 minutes.

Step 11 -Uncover the pot and add the tomatoes, the grated garlic, and the cooked chicken to the pan.

Step 12 -Cook, stirring occasionally, to reheat the chicken, about 2 minutes.

Step 13 -Transfer the Dutch oven from the heat and add the remaining butter, the parmesan cheese, the lemon zest and the juice of the halved lemons, the remaining salt, and the remaining pepper.

Step 14 -Stir the mixture to combine.

Step 15 -Top the mixture with the basil and serve.

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