PENNE PRIMAVERA WITH CHICKEN RECIPES

Steps:

• In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta; stir gently, then cook pasta according to package directions; remove from heat, reserve some pasta water, and drain well.
• While the pasta cooks, in an extra-large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
• Lightly season the chicken breast strips with salt and ground black pepper; add to the skillet and cook 6 to 7 minutes, stirring frequently, until chicken is cooked through and no longer pink (165°F). Drain, if necessary.
• In the skillet, add the remaining tablespoon oil along with the zucchini and squash; cook 2 to 3 minutes more or until vegetables are crisp-tender.
• Reduce heat to low, stir in the pasta. Remove from heat. Add pesto and 2 tablespoons reserved pasta water. Stir to coat. Stir in the tomatoes.
• Spoon mixture into bowls. Top each bowl with some of the shaved Parmesan cheese. Garnish with fresh basil leaves, if desired.

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.