This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season.
- 2 to 3 (14 ounces) Just Bare Boneless Skinless Chicken Breasts
- 1 tablespoon dried garlic-herb seasoning
- 8 ounces uncooked whole-wheat or regular linguine pasta
- 3 medium carrots, cut into thin strips
- 1-1/3 cups fresh or frozen peas
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 4 green onions, sliced
- Shredded Parmesan cheese, if desired
- Coarse salt and freshly ground pepper to taste
|Amount Per Serving|
|Calories 445||Calories from Fat 25|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||10%|
|Trans Fat 0g||10%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 9g||32%|
|Total Sugars 7g|
|Calcium 9%||Iron 22%|
|Vitamin C 43%||Vitamin A 165%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Heat grill to medium-high heat. Rub chicken with garlic-herb seasoning. Place on grill; cook for about 8 minutes, turning once, or until no longer pink in center.
- Meanwhile, cook linguine as directed on package. In last 2 minutes of cooking, add carrots and peas to the pot. Drain pasta and vegetables well; place in large serving bowl.
- Beat olive oil, vinegar, and thyme together with a fork. Toss with hot pasta mixture; add green onions.
- Slice grilled chicken and serve over pasta, sprinkled with Parmesan, salt and pepper.
Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just Bare Hand-Trimmed Boneless Skinless Chicken Breasts. A variety of seasonal vegetables may be used.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.
To make the long thin strips of carrot, use a vegetable peeler, cutting lengthwise after peeling off the skin or shred them with a veggie grater.