Chicken and Asparagus Primavera Pasta

Did you know April is peak season for asparagus? If you want that crispy bright green with no signs of shriveling, the time is now! Well, I have the recipe. You just need the asparagus.

This pasta primavera tosses whole wheat fettuccine with juicy chicken, crisp asparagus, red bell pepper, green onions and peas in a light, creamy lemon sauce. It is quick to make and lighter than most primavera sauces.

The Best Pasta Primavera (Chicken, Asparagus and a Lighter Creamy Sauce)

Okay, pasta primavera is pretty popular. AND it should be. Twirling your fork in a heap of quality pasta, fresh vegetables and juicy chicken would get anyone’s mouth watering. However, you know the dream can’t all be true, since most primavera sauces are loaded with unhealthy ingredients. Not here, my friends. You know I love my healthy substitutes, and I have created a creamy, tangy sauce which compliments all our lovely vegetables.

There’s nothing worse than stringy or, even worse, soggy asparagus. On the other hand, there’s nothing more enjoyable than having it crisp and perfectly cooked. Also, this dish was so quick to make! If you’re loving the quick and pasta combination, check out my Chicken Spaghetti and Spinach Alfredo.

I just wanted to give a shout out to Garofalo pasta. Love ya! Remember how I refuse to play yo-yo with your brain and talk about products that I don’t literally have in my kitchen? Well, trust me. I found this pasta at Costco and have not turned back. It’s a “product of Italy,” and I’m pretty sure this is what Venice tastes like.

Happy Pasta Primavera Day! Well, that’s not really a thing, but when you make this pasta it will make you feel like celebrating. Mangia!

Why You’ll Love This Primavera Pasta

• Lighter creamy sauce. Chicken broth, lemon and a spoonful of plain yogurt make it creamy without heavy cream.
• Crisp vegetables. Asparagus, red bell pepper, green onions and peas stay bright and fresh.
• A full meal. Chicken, whole wheat pasta and vegetables all in one pan.
• Quick to make. The sauce and chicken cook while the pasta boils.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Whole wheat fettuccine: Hearty, nutty and sturdy enough to hold the sauce. Any long pasta works, and a reader prefers fresh pasta for the best flavor.
• Olive oil: For browning the chicken so it gets golden edges and lots of flavor.
• Chicken breasts: Cut into 1/4 inch strips so they brown quickly and cook through evenly. Thin strips also twirl nicely with the pasta.
• Red bell pepper: Julienned into thin strips. It adds sweetness and color.
• Green onions: Sliced. They give a mild onion flavor that cooks in seconds.
• Fresh asparagus: Trimmed and cut into 1 inch pieces. Look for firm spears with tight tips, especially in spring when asparagus is at its best.
• Chicken broth: The base of the light sauce. Organic or low sodium broth lets you control the salt.
• Lemon juice and grated lemon peel: Together they make the sauce bright and tangy. Zest the lemon before you juice it, and grate only the yellow part, since the white pith is bitter.
• Salt and dried thyme: Simple seasoning that pairs perfectly with lemon and chicken. Crush the thyme between your fingers as you add it to wake up its flavor.
• Frozen peas: No need to thaw. They warm through in the sauce in a minute or two and add little pops of sweetness.
• Cornstarch and water: Stirred together into a smooth slurry, they thicken the broth into a silky sauce that coats the pasta.
• Plain yogurt: Just a couple of tablespoons stirred in at the end makes the sauce creamy and tangy without heavy cream. Plain Greek yogurt works too.
• Parmesan cheese (optional): A salty, nutty finish sprinkled over the top.

How to Make Pasta Primavera

1. Boil the pasta. Cook the fettuccine according to the package directions in well salted water.
2. Brown the chicken. Meanwhile, heat the olive oil in a large nonstick skillet. Add the chicken strips and brown them on all sides until golden. Remove the chicken and set it aside.
3. Cook the vegetables. In the same pan, add the green onions, red bell pepper, asparagus, broth, lemon juice, salt, thyme and lemon peel. Cook for about 1 minute, until the asparagus is crisp tender and bright green. Stir in the peas and cook until heated through.
4. Thicken the sauce. In a small cup, stir the cornstarch and water together until smooth. Bring the vegetable mixture to a boil and, while stirring constantly, pour in the cornstarch mixture. The broth will turn glossy and thicken in about a minute.
5. Finish the chicken. Return the chicken to the pan and cook for 1 to 2 minutes, until it is no longer pink in the center and reaches 165°F.
6. Add the yogurt and pasta. Remove the pan from the heat and stir in the plain yogurt. Drain the fettuccine, add it to the pan and toss until every strand is coated.
7. Serve. Sprinkle with Parmesan cheese, if you like, and serve right away.

Ways to Customize Pasta Primavera

• Make it meatless. Skip the chicken and use vegetable broth for a classic vegetarian primavera.
• Swap the protein. Shrimp cooks just as quickly as chicken strips. Cook it until pink and opaque.
• Change the vegetables. Zucchini, broccoli, cherry tomatoes or spinach are all easy additions.
• Add goat cheese. Crumble a little soft goat cheese over the top in place of Parmesan for extra tang.

Pasta Primavera FAQs

• What is pasta primavera? Primavera means spring in Italian. It is pasta tossed with fresh spring vegetables, like asparagus, peas and peppers, in a light sauce.
• Does pasta primavera have meat? Traditional versions are often vegetarian, but this one adds chicken breast to make it a full meal. You can leave it out and use vegetable broth.
• How do I know the chicken is cooked? Chicken is done when it reaches 165°F on an instant read thermometer. Thin 1/4 inch strips get there quickly.
• Can I use a different pasta? Yes. Spaghetti, linguine or penne all work. Fresh pasta is great here too.
• How do I keep the asparagus crisp? Cook it for just about a minute, until it turns bright green, before adding the rest of the ingredients.
• How do I store leftovers? Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Reheat to 165°F with a splash of broth to loosen the sauce.
• Can I make it ahead? You can slice the vegetables and chicken a day ahead and keep them covered in the fridge. Cook the dish right before serving for the crispest vegetables.
• Can I freeze pasta primavera? It is best fresh. The yogurt sauce can separate and the vegetables soften after freezing.

Kitchen Tools for This Recipe

Fettuccine Primavera

Fettuccine primavera with whole wheat pasta, browned chicken, crisp asparagus, red bell pepper, green onions and peas in a light lemon and thyme sauce. A spoonful of plain yogurt makes it creamy without heavy cream.

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Ingredients

  

• 8 oz uncooked whole wheat fettuccine
• 1 Tbs Olive oil
• 3 large chicken breasts cut into 1/4 inch strips
• 1 julienned red bell pepper
• 6 green onions sliced
• 1 lb fresh asparagus trimmed and cut into 1 inch pieces
• 3/4 cup organic chicken broth
• 1-1/2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp grated lemon peel
• 1 cup frozen peas
• 2 tsp cornstarch
• 1 Tbs water
• 2 Tbs plain yogurt
• 1/4 cup shredded Parmesan cheese optional

Instructions

 

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, heat olive oil. Add chicken and brown on all sides of each piece. Remove chicken and put off to the side.
• In same pan, add onions, red bell pepper, asparagus, broth, lemon juice, salt, thyme, and lemon peel. Cook for 1 minute until asparagus is crisp-tender. Stir in peas. Cook until heated through.
• Combine corn starch and water in separate container until smooth. Bring chicken mixture to boil and while constantly stirring, pour in corn starch mixture.
• Add chicken and cook for 1-2 minutes until chicken is no longer pink.
• Remove from heat. Stir in plain yogurt. Drain fettuccine and add to chicken mixture. Mix well. Sprinkle with Parmesan cheese and serve.

Made this pasta primavera? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing what vegetables you add.

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