Chicken Primavera Bowl (Printable Version)
A one-pot chicken dish with fresh veggies and a light, creamy sauce. A simpler, healthier version of a classic dish.
# Ingredients:
→ Proteins & Dairy
01 -
1/3 cup shredded Parmesan or Pecorino Romano cheese
02 -
1 cup skim milk
03 -
1 pound chicken breasts, no skin or bones, diced into 1/2-inch chunks
04 -
1/3 cup low-fat cream cheese
→ Vegetables
05 -
A 14-ounce can of artichoke hearts, cut into quarters after draining
06 -
2 medium leeks, slice the white and pale green parts into thin rounds
07 -
1 cup frozen green peas
08 -
6 ounces of asparagus stalks, trim the ends and chop into 1-inch sections
→ Pasta & Liquids
09 -
1 1/2 cups chicken stock (reduced sodium)
10 -
8 ounces farfalle pasta
→ Seasonings
11 -
A couple of teaspoons of cajun spices
12 -
Freshly chopped basil leaves, about 1/4 cup
13 -
Kosher salt and ground black pepper, to your liking
14 -
Olive oil spray for cooking
# Steps:
01 -
Pop the milk, cream cheese, and grated cheese into a small blender and run it until smooth.
02 -
Sprinkle cajun spices on the chicken chunks. Cook them in a hot pot greased with olive oil spray for 5-6 minutes until they color up. Take them out when done.
03 -
In the same pot, pour in the chicken stock, the creamy mixture, pasta, and leeks. Let it bubble, then lower to a simmer and cover for 15 minutes.
04 -
Toss in the asparagus pieces and artichokes. Cover again and cook for about 3 minutes until the asparagus is still a bit firm.
05 -
Add the cooked chicken, peas, and basil to the pot. Warm everything up and dish it out with some extra cheese on the side.
# Notes:
01 -
Swap chicken with shrimp or leave it out for a vegetarian option.
02 -
If you don’t have cajun spices, mix garlic powder, onion powder, paprika, and cayenne.