Chicken Pasta Primavera 

This One-Pot Creamy Chicken Pasta Primavera is a delightful blend of lean chicken breast, fresh spring vegetables, and a light cream sauce. The dish is high in protein, making it a satisfying and nutritious choice for dinner. The combination of asparagus, leeks, artichokes, and peas adds vibrant color and flavor, while the creamy sauce brings everything together in a comforting way.

Ingredients

• 1 cup fat-free milk

• ⅓ cup fresh grated Pecorino Romano or Parmesan cheese, plus more for serving

• ⅓ cup ⅓-less fat cream cheese

• 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces

• 2 teaspoons Cajun seasoning

• Olive oil spray

• Kosher salt and fresh pepper

• 6 ounces fresh thin asparagus, ends trimmed and cut into 1-inch pieces

• 2 medium leeks, cleaned and sliced

• 1 can (14 oz) artichoke hearts, drained and chopped

• 1 cup frozen peas

• 8 ounces pasta (e.g., bow tie, orecchiette, or rotini)

• Fresh basil for garnish

Directions

1. Cook the Pasta: In a large pot, cook the pasta according to package directions. Drain and set aside.

2. Prepare the Chicken: While the pasta cooks, season the chicken pieces with Cajun seasoning, salt, and pepper.

3. Sauté the Chicken: In the same pot, heat a spray of olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

4. Sauté the Vegetables: In the same pot, add the leeks and asparagus. Cook until the vegetables are tender, about 5 minutes.

5. Prepare the Sauce: Add the milk, cream cheese, and grated cheese to the pot. Stir until the cheese melts and the sauce is smooth.

6. Combine Ingredients: Return the cooked chicken to the pot along with the artichokes, peas, and cooked pasta. Stir to combine and heat through.

7. Serve: Garnish with fresh basil and additional grated cheese before serving.

Nutritional Information (per serving):

• Calories: 369

• Protein: 30g

• Carbohydrates: 48g

• Fat: 6.5g

• Fiber: 7g