Ingredients for Trim Chicken Primavera
- 1 pound linguine
- Boneless Skinless Chicken Breasts
- Olive Oil
- Garlic Clove
- Zucchini
- Onion
- Red Bell Pepper
- Dried Oregano
- Dried Basil
- Dried Thyme
- Frozen Green Pea
- 1/4 cup grated Parmesan cheese
- Salt And Pepper
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How to Make Trim Chicken Primavera
- Cook 1 pound linguine in a large pot of boiling salted water according to package directions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add 1 tablespoon olive oil to the skillet. Add 1 cup chopped bell peppers (any color), 1 cup chopped zucchini, 1/2 cup chopped onion, and 2 cloves minced garlic. Saute for 5-7 minutes, until vegetables are tender-crisp.
- Stir in 1 cup frozen peas and cook until heated through, about 2 minutes.
- Return the cooked chicken to the skillet. Add the cooked linguine and toss to combine.
- Season with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste.
- Top with 1/4 cup grated Parmesan cheese.
- Serve immediately with crusty bread or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
8g
Carbs
11g
