chicken, veggie & pesto pasta

CSC_0230 adjusted-chickem. veggie & pesto pasta

This hearty version of Pasta Primavera gets an extra dimension from the presence of pesto.

  • Prep time: 40 minutes
  • Serves: 4.
  • Calories: 511. Sodium: 314 mg. Dietary fiber: 8.5 g. Total fat: 23.1 g. Total carbs: 23.1 g. Protein: 52.9 g.



4 large zucchinis
4 boneless, skinless chicken breasts  cut into 1-inch pieces
½ cup fresh Parmesan cheese, shredded
½ cup artichoke hearts, drained and quartered
6 ounces asparagus, trimmed and cut into ½-inch pieces
2/3 cup peas, fresh or frozen
1 large garlic clove, chopped
4 green onions, chopped
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/3 cup white wine
1/8 tsp salt
½ tsp lemon juice
½ tsp lemon zest
2 Tbsp. water
1/4 tsp. black pepper



  1. Make “pasta” strands from zucchini using your Veggetti cutter.
  2. Boil “pasta” for 4-6 minutes or until soft. Drain, reserving the liquid, and set aside in a warm place.
  3. Combine the pine nuts, garlic, salt, and 1 Tbsp. oil in a food processor or blender and process until completely smooth.
  4. Add the chopped parsley, water, Parmesan cheese, and lemon zest to the mixture. Process until completely combined.
  5. Prepare the chicken:
  6. Using a large skillet, brown the chicken pieces in the remaining tablespoon of olive oil. This will take about 5 minutes over medium heat. Remove cooked meat from the pan and set it aside.
  7. Add the onion to the skillet and sauté over medium heat until the onion is translucent. Add the artichoke hearts and cook for another 3 minutes.
  8. Add the wine to the vegetable mixture and cook for 2-3 minutes more, stirring occasionally.
  9. Add the asparagus pieces and sauté until they are tender/crisp, about 2 minutes.
  10. Stir in the “pasta,” 1 ½ cups of the reserved pasta water, the pesto sauce, the chicken pieces, and the peas. Cook over medium heat until the peas are tender, about 2 minutes.
  11. Remove from heat and stir in the lemon juice before serving.

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