Chicken Pasta Primavera
with Lemon Sauce, Bell Pepper, Zucchini & Peas
Chicken Pasta Primavera
Tender chicken and pasta are tossed with bell pepper, zucchini, and peas in a bright lemon sauce for a fresh, colorful dinner with plenty of spring flavor.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 10 ounce Chopped Chicken Breast
- 4 ounce Cream Sauce Base
- 2 tablespoon Crème Fraîche
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 4 ounce Peas
- 6 ounce Penne Pasta
- 2 unit Scallions
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories930
Protein54g
Carbs92g
Fat38g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the cream sauce base, crème fraîche and parmesan for unsweetened oat or soy cream and a dairy-free hard cheese. To avoid wheat, use gluten-free pasta; for vegetarian, replace the chicken with extra peas or sautéed mushrooms.
What to serve with it
Serve with a crisp green salad or garlicky bread to round out the creamy pasta and add freshness. A light white wine or sparkling water with citrus works well with the lemony sauce and savory chicken.
