Description
A quick and wholesome dish featuring tender chicken and vibrant spring vegetables in a creamy sauce, all cooked in one pot.
Ingredients
- 1 lb lean chicken breast, diced
- 1 cup spring asparagus, cut into pieces
- 1 cup leeks, chopped
- 1 cup artichokes (canned or marinated)
- 1 cup peas (fresh or frozen)
- 1 cup light cream
- 8 oz pasta (any shape you prefer)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken breast and cook until golden brown, about 5-7 minutes.
- Stir in the chopped leeks and sauté until they soften, roughly 3 minutes.
- Toss in the asparagus, artichokes, and peas. Cook for an additional 2-3 minutes.
- Pour in the cooked pasta and light cream. Mix everything well until combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with a generous sprinkle of freshly grated Parmesan cheese.
Notes
For added flavor, consider marinating the chicken in lemon juice or Italian seasoning beforehand. You can use pre-cooked chicken to save time, and feel free to interchange vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian