Chicken Pasta Primavera (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
02 -
1 cup fat-free milk
03 -
1/3 cup Pecorino Romano or Parmesan cheese, freshly grated
04 -
1/3 cup reduced-fat cream cheese
→ Vegetables
05 -
6 ounces fresh asparagus, trimmed and cut into 1-inch pieces
06 -
2 medium leeks, white and light green parts thinly sliced
07 -
1 can (14 oz) artichoke hearts, drained and quartered
08 -
1 cup frozen peas
→ Pasta & Liquids
09 -
8 ounces bow tie pasta
10 -
1 1/2 cups low-sodium chicken broth
→ Seasonings
11 -
2 teaspoons cajun seasoning
12 -
1/4 cup fresh basil, finely chopped
13 -
Kosher salt and fresh pepper to taste
14 -
Olive oil spray
# Instructions:
01 -
Blend milk, grated cheese, and cream cheese in a small blender
02 -
Season chicken with cajun seasoning. Cook in hot oiled pot until browned, about 5-6 minutes. Remove to plate
03 -
Add broth, cream mixture, pasta, and leeks to pot. Boil, then simmer covered for 15 minutes
04 -
Stir in asparagus and artichokes. Cook covered 3 minutes until asparagus is crisp-tender
05 -
Add chicken, peas, and basil. Heat through. Serve with extra cheese
# Notes:
01 -
Can substitute chicken with shrimp or make vegetarian
02 -
Use onion powder, garlic powder, paprika and cayenne if no cajun seasoning