Pollo Linguine Primavera
Indulge in the vibrant flavors of Pollo Linguine Primavera, a delightful medley of tender chicken, al dente linguine, and garden-fresh vegetables in a creamy Parmesan sauce. Perfect for a weeknight dinner or a special occasion, this recipe combines golden-seared chicken, sautéed zucchini, yellow squash, and red bell peppers with juicy cherry tomatoes for a colorful and nutritious dish. Infused with aromatic Italian seasoning and garlic, and finished with a luxurious blend of heavy cream, chicken broth, and Parmesan cheese, this pasta delivers restaurant-quality flavor in just 50 minutes. Garnished with fresh parsley for a pop of color and herbal brightness, Pollo Linguine Primavera is a comforting and wholesome meal that serves four and is sure to impress your family or guests.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup cherry tomatoes
- 4 individual garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in thinly sliced red bell pepper, zucchini, and yellow squash. Cook for 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Stir in Italian seasoning, salt, and black pepper.
Lower the heat to medium-low and pour in the heavy cream and chicken broth. Stir to combine, then bring the mixture to a gentle simmer. Sprinkle in the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
Add the cooked linguine and sliced chicken back to the skillet. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy your Pollo Linguine Primavera!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
