Pasta Primavera

This pasta primavera is a crowd-pleaser for get-togethers. I typically serve this dish only in the spring and summer, and I look forward to it on long winter days. This dish can be served warm, or you can store it in the fridge for 2 hours before a BBQ. Feel free to add or take out any veggies. You can also serve this without the chicken to make it a side dish.

The Goods:

• 3 cups of Whole Wheat Penne Noodles

• 1/2 cup Red Onion Sliced

• 1 Large Bell Pepper Sliced ( red or yellow work best in this, or mix half and half)

• 1 cup of Chopped Carrots

• 1 1/2 cup Broccoli

• 1 1/2 Chicken Breasts Diced

• 1/2 cup of Peas (frozen or fresh)

• 1/2 cup or Corn (frozen or fresh)

• 1/2 of a Zucchini Diced

• 1 cup of Classico Pesto ( any brand you enjoy is fine or homemade)

• Dash of Kosher Salt

• A few cracks of the Ground Pepper

• 1 tsp of Onion Powder

• 1 tsp of Garlic Powder

• 1 tsp of Italian Seasoning

• 2 TBSP of Olive Oil Divided

Instructions:
Step 1: Heat pan to medium heat with 1 TBSP of olive oil. Add the diced chicken breasts to the pan. Sprinkle on the 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of Italian seasoning, a dash of Kosher salt, and a few cracks of ground pepper. Cook chicken until done. Remove the chicken from the pan and set it aside.

Step 2: Add 1 TBSP to the pan and add all veggies. Cook until veggies have softened but not mushy! To speed up this process, put the pan cover on top. Once the veggies are about to be done, take the cover off to avoid the veggies from getting mushy.

Step 3: While you wait for the veggies to cook. Bring a pot of water to boil and cook the penne noodles according to the box instructions. Once done, drain and set aside.

Step 4: Once the veggies are done, add the chicken, noodles, and 1 cup of pesto to the pan. Stir all together and serve!

Tag me @thelakesidechair in your BBQ pics!