Pasta Primavera with Chicken

Ingredients

• Whole wheat pasta, cooked 1.5 cups
• Grilled chicken breast, sliced 5 oz
• Mixed vegetables (zucchini, carrots, peas) 1.5 cups
• Olive oil 1 tbsp
• Parmesan cheese 1 tbsp

Method

1. Prepare the vegetables. Wash the zucchini and carrots thoroughly. Cut the zucchini into half-moon slices about 1/4 inch thick. Peel the carrots and slice them thinly. If using fresh peas, shell them; if frozen, no prep needed.
   Tip: Cut vegetables evenly so they cook at the same rate.
2. Cook the vegetables. Heat a large non-stick skillet over medium heat. Add the olive oil and swirl to coat. Add the sliced zucchini, carrots, and peas. Sauté the vegetables for about 7-8 minutes, stirring occasionally, until they are tender but still crisp.
   Tip: Avoid overcooking to keep vegetables vibrant and crunchy.
3. Add the chicken. Add the sliced grilled chicken breast to the skillet with the vegetables. Stir everything together and cook for 2-3 minutes until the chicken is heated through.
   Tip: Use pre-grilled chicken to save time; ensure it's fully cooked.
4. Combine pasta and vegetables. Add the cooked whole wheat pasta to the skillet. Toss everything gently to combine and heat the pasta evenly with the chicken and vegetables.
   Tip: If the mixture seems dry, add a splash of pasta cooking water or a little more olive oil.
5. Serve with Parmesan. Divide the pasta primavera between plates. Sprinkle each serving with grated Parmesan cheese for a flavorful finish.
   Tip: Serve immediately to enjoy the best texture and flavor.

Pro tips

• Use whole wheat pasta for added fiber and nutrients.
• To save time, grill chicken in advance or use leftover cooked chicken.