Description
A delightful one-pot meal featuring tender chicken, vibrant vegetables, and creamy pasta, perfect for weeknight dinners.
Ingredients
- 8 oz pasta (penne or rotini)
- 1 lb lean chicken breast, diced
- 1 cup asparagus, chopped
- 1 cup leeks, sliced
- 1 cup artichoke hearts, chopped
- 1 cup peas (fresh or frozen)
- 1 cup light cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken breast and cook until it’s browned on all sides, about 5-7 minutes.
- Stir in the asparagus, leeks, artichokes, and peas. Cook until the vegetables are tender, about 3-4 minutes.
- Add the pasta and enough water to cover the ingredients. Bring to a boil, then reduce the heat to a gentle simmer.
- Cook until the pasta is al dente and the water is mostly absorbed, around 10-12 minutes.
- Stir in the light cream, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
Feel free to substitute any vegetables based on seasonal preferences. For added depth, consider marinating the chicken in lemon juice or Italian herbs for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian