Chicken & Pasta Primavera
Submitted by 7rish
Gently poached chicken breast tossed with spaghetti, broccoli, carrots, green beans, and peas in garlic butter with fresh basil and Parmesan. Spring vegetables meet comfort food.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minPasta primavera should taste like a garden, and this one delivers. Broccoli, carrots, green beans, and sweet peas get simmered in homemade chicken broth until just tender, then tossed with spaghetti and pulled chicken in a garlicky butter sauce.
The technique here is worth noting. The chicken breasts poach gently in seasoned water, then rest off the heat in their own broth. This keeps them impossibly juicy and infuses every shred with flavor.
A shower of fresh basil and Parmesan at the end makes the whole bowl smell like an Italian kitchen in springtime.
Kitchen Tips
- Let the chicken rest in the hot broth off the heat. This carry-over cooking method keeps the breast meat tender instead of rubbery.
- Save the extra poaching broth. It’s essentially homemade chicken stock and works brilliantly in soups, risottos, or sauces later in the week.
- Keep the vegetables tender-crisp. Five to eight minutes in simmering broth is all they need. Overcooked primavera vegetables defeat the whole purpose of the dish.
Ingredients
Directions
Arrange chicken breasts in single layer in heavy skillet; add 4 cups water, basil sprig, onion, celery, bay leaf, one teaspoon salt.
Heat uncovered on medium heat until water begins to boil; reduce heat to low.
Simmer breasts covered 5 minutes.
Remove skillet from heat.
Uncover. Turn breasts over in hot broth.
Recover.
Let stand off heat for 5 minutes. Uncover again. Let chicken stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon.
Remove skin and bones.
Pull into 1 inch wide strips.
Set meat aside covered. Pour broth into 4 cup glass measure.
Return 1 cup of broth to skillet, reserve remainder for other use.
Cook spaghetti in boiling water for 8 to 10 minutes.
While pasta is cooking, add carrots to chicken broth in skillet; heat to simmering over medium low heat.
Simmer carrots partially covered for 5 minutes. Add green beans, broccoli and peas; simmer still partially uncovered, until tender 5 to 8 minutes. Remove from heat, drain vegetables, reserving broth for other use. Wipe skillet dry. Melt butter in skillet over medium heat. When foam subsides stir in garlic, sauté for 2 minutes. Add vegetables, chicken and spaghetti. Toss in butter until coated. Add more butter and salt to taste. Sprinkle with basil, and parmesan cheese.
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