Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers.