Chicken pasta primavera

Easy • 35 mins

A fresh, creamy and delicious pasta packed with tender free range chicken and colourful vegetables.

Made with Elgin Valley Farms free range Breast Steaks, this easy Chicken Pasta Primavera is a family-friendly dinner that’s perfect for any night of the week.

Chicken-Pasta-Primavera
SKILL LEVEL
Easy
Prep Time
10 mins
Cooking time
25 mins
Serves
4
INGREDIENTS
  • 4 Elgin Valley Farms chicken Breast Steaks
  • 2 tbsp olive oil
  • Sea salt
  • Fresh ground black pepper
  • 300g penne pasta cooked per instructions
  • 2 tbsp butter
  • 1tbsp crushed garlic
  • 1 cup broccolini chopped
  • 1 cup sugar snap peas trimmed and sliced
  • 1 cup zucchini half round sliced
  • 12-16 cherry tomatoes halved
  • 300ml thickened cream
  • ½ cup finely grated parmesan plus extra to serve
  • ½ cup basil leaves washed and picked
METHOD
Stove Top
  1. Preheat oven to 160 degrees C.
  2. Heat olive oil in a large frypan on high heat. Once hot, place chicken steaks into the pan and brown on both sides. Season with salt and pepper and place in the oven for 10 minutes. Remove from the oven and set chicken steaks aside on a plate.
  3. In the same frypan on medium-high heat, add the butter and garlic and fry until just beginning to brown.
  4. Add the broccolini, sugar snap peas, zucchini and cherry tomatoes and fry for 3-4 minutes.
  5. Add the cream and grated parmesan and turn up the heat to high and stir as the sauce thickens.
  6. Return the chicken steaks to the pan with any juices on the plate.
  7. Add the cooked pasta and stir before removing from the heat and stirring through the basil.
  8. Serve with extra grated parmesan.

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