Chicken Pasta Primavera

Ingredients:

• 1 lb chicken breast, diced
• 8 oz uncooked pasta (such as penne or rotini)
• 1 cup chopped asparagus
• 1 cup sliced carrots
• 1 cup peas
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup light cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs (such as basil or parsley), for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through.
2. Add onions and minced garlic to the skillet and sauté until onions are translucent.
3. Incorporate carrots, asparagus, and peas into the skillet, and cook for approximately 5 minutes until vegetables are tender.
4. Stir in uncooked pasta and chicken broth. Bring to a boil, then reduce heat and simmer until pasta is al dente.
5. Add light cream to the skillet and cook for an additional 2-3 minutes until the sauce slightly thickens.
6. Serve hot, garnished with fresh herbs.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Calories: 580 kcal | Servings: 4 portions