Pasta Primavera with Chicken
In this pasta dish, tomato sauce is replaced by all the season's favorites, from cherry tomatoes to zucchini. We also added chicken and darling pearl-sized fresh mozzarella balls.
Servings
Produce
Cherry Tomato
10 5 oz
Zucchini (Organic)
8 4 oz
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Sweet peppers
8 4 oz
Protein & more
Penne
9 4.5 oz
Bocconcini (in water)
5 2.5 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Rosemary, ground
1 0.5 teaspoon
Basil, dried
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Dried oregano
1 0.5 teaspoon
Chives, dried
1 0.5 teaspoon
Parsley, dried
1 0.5 teaspoon
Marjoram, dried
1 0.5 teaspoon
Prep ahead (optional)
a. Trim sweet pepper stem ends, slice into rings. b. ½” dice zucchini. c. Peel carrots and continue using peeler to cut short ribbons. d. ¼” dice yellow onion. e. Mince garlic.
Instructions
1
Cook chicken:
a. Chop chicken tenders into ½” pieces and season with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add chicken and cook for about 8-10 minutes, turning occasionally. Remove from pan and set aside.
2
Meanwhile, cook the pasta:
a. Add 6 cups water and ½ tsp salt to large saucepan.
b. Cover saucepan and bring water to a boil.
c. Add penne; stir immediately to avoid sticking. Cook until just al dente, about 10 minutes.
d. Drain and set aside until ready to add to vegetables.
3
When pasta is almost done cooking, saute vegetables::
a. In same sauté pan over medium-high heat, add 1 tsp olive oil. Add garlic (mince), yellow onion (¼” dice), and ½ tsp salt; cook until onion is translucent, about 2-3 minutes.
b. Add carrot (peel into ribbons), sweet peppers (trim stem ends, slice into rings), zucchini (½” dice), cherry tomatoes (leave whole), and herbes de Provence. Cook until vegetables soften, about 4-5 minutes.
c. Add penne and chicken to pan. Stir to combine and cook another 1-2 minutes.
4
Serve:
a. Divide pasta primavera among bowls.
b. Top with bocconcini. Dig in!
Chef's notes
This recipe is versatile in that it can be vegetarian or the chicken can easily be substituted with fish or kielbasa or Italian sausage.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX