Chicken And Pasta Primavera Recipe

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Servings: 1


  • 3 whl Chicken Breasts, 12 ounce. each
  • 4 c. Water
  • 1 sm Spri Fresh Basil
  • 1 x Thick Slice Onion
  • 1 stalk Celery With Leaves
  • 1 x Bay Leaf Salt
  • 1 x 12 Ounce Thin Spaghetti
  • 1 c. Fresh Green Beans
  • 2 c. Broccoli Flowerets
  • 1/2 c. Fresh Peas
  • 1/2 c. Unsalted Butter
  • 1 x Clove Garlic, crushed
  • 1 Tbsp. Fresh Basil, minced
  • 2 Tbsp. Parmesan Cheese Freshly Grnd Pepper
  • 1 c. Carrots, sliced


  1. Arrange chicken breasts in single layer in heavy skillet; add in 4 c. water, basil sprig, onion, celery, bay leaf, one tsp. salt. Heat uncovered on medium heat till water begins to boil; reduce heat to low. Simmer breasts covered 5 min. Remove skillet from heat. Uncover. Turn breasts over in warm broth. Recover. Let stand off heat for 5 min. Uncover again. Let chicken stand in broth for 10 min. Remove breasts to plate with slotted spoon. Remove skin and bones. Pull into 1" wide strips. Set meat aside covered. Pour broth into 4 c. glass measure. Return 1 c. of broth to skillet, reserve remainder for other use. Cook spaghetti in boiling water for 8-10 min. While pasta is cooking, add in carrots to chicken broth in skillet; heat to simmering over medium low heat. Simmer carrots partially covered for 5 min. Add in green beans, broccoli and peas; simmer still partially uncovered, till tender 5-8 min. Remove from heat, drain vegetables, reserving broth for other use. Wipe skillet dry. Heat butter in skillet over medium heat. When foam subsides stir in garlic, saute/fry for 2 min. Add in vegetables, chicken and spaghetti. Toss in butter till coated. Add in more butter and salt to taste. Sprinkle with basil, and parmesan cheese.


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