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Chicken Pasta Primavera - Flower Patch Farmgirl Style

 
One serving costs about $3.18 One serving costs about $3.18

$3.18 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:76%

Spoonacular Score: 76%

 

Chicken Pasta Primavera - Flower Patch Farmgirl Style might be just the main course you are searching for. One serving contains 360 calories, 19g of protein, and 14g of fat. This recipe serves 8 and costs $2.43 per serving. This recipe is typical of Mediterranean cuisine. This recipe from Foodista has 1 fans. A mixture of bell pepper, grape tomatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Similar recipes include Pepper Patch Pasta with Grilled Chicken, Pasta Primavera With Chicken, and Chicken Pasta Primavera.

Ingredients

Servings:
1 lb
1 lb trimmed asparagus
trimmed asparagus
12 oz
12 oz cavatappi pasta
cavatappi pasta
3
3  skinless boneless chicken breasts
skinless boneless chicken breasts
0.25 tsps
0.25 tsps crushed crushed red pepper
crushed crushed red pepper
1 cup
1 cup fresh basil
fresh basil
0.67 cloves
0.67 cloves garlic
garlic
1.05 pts
1.05 pts grape tomatoes
grape tomatoes
2
2  green onions
green onions
0.5 cups
0.5 cups heavy cream
heavy cream
1 tsp
1 tsp lemon juice
lemon juice
1
1  lemon zest
lemon zest
3 Tbsps
3 Tbsps olive oil
olive oil
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
some
some bell pepper
bell pepper
some
some salt
salt
1 medium
1 medium yellow bell pepper
yellow bell pepper
1 lb trimmed asparagus
1 lb
trimmed asparagus
12 oz cavatappi pasta
12 oz
cavatappi pasta
3  skinless boneless chicken breasts
3
skinless boneless chicken breasts
0.25 tsps crushed crushed red pepper
0.25 tsps
crushed crushed red pepper
1 cup fresh basil
1 cup
fresh basil
0.67 cloves garlic
0.67 cloves
garlic
1.05 pts grape tomatoes
1.05 pts
grape tomatoes
2  green onions
2
green onions
0.5 cups heavy cream
0.5 cups
heavy cream
1 tsp lemon juice
1 tsp
lemon juice
1  lemon zest
1
lemon zest
3 Tbsps olive oil
3 Tbsps
olive oil
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
some bell pepper
some
bell pepper
some salt
some
salt
1 medium yellow bell pepper
1 medium
yellow bell pepper

Equipment

frying pan
frying pan
bowl
bowl
pot
pot
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

  1. Boil pasta as directed.
  2. Drain pasta, reserving 1/2 cup pasta cooking water.
  3. Return pasta and reserved cooking water to pot.
  4. Slice green onions.
  5. Heat 2 teaspoons oil in a skillet on medium-high until hot. Sprinkle chicken with salt and pepper.
  6. Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally. Transfer chicken to medium bowl; set aside.
  7. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
  8. Add green onions and garlic and cook 1 minute, stirring.
  9. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.
  10. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high.
  11. Add halved tomatoes, lemon zest and lemon juice.
  12. Cook 1-2 minutes on medium heat, until tomatoes just start to break down.
  13. Stir in reserved chicken pieces and remove skillet from heat.
  14. Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water.
  15. Stir to combine.
  16. Garnish with more basil and Parmesan, if you're so inclined.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.18
Ingredient
1 pound trimmed asparagus
12 ounces cavatappi pasta
3 skinless boneless chicken breasts
¼ teaspoons crushed crushed red pepper
1 cup fresh basil
6 cloves garlic
1 pint grape tomatoes
2 green onions
½ cups heavy cream
1 teaspoon lemon juice
1 lemon zest
3 tablespoons olive oil
½ cups parmesan cheese
some bell pepper
1 medium yellow bell pepper
Price
$4.02
$1.21
$6.01
$0.03
$0.94
$0.40
$6.42
$0.16
$0.65
$0.03
$0.50
$0.50
$1.05
$2.99
$0.53
$25.45

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
431 Calories
29g Protein
15g Total Fat
43g Carbs
39% Health Score
Limit These
Calories
431
22%

Fat
15g
24%

  Saturated Fat
5g
37%

Carbohydrates
43g
15%

  Sugar
7g
8%

Cholesterol
78mg
26%

Sodium
409mg
18%

Get Enough Of These
Protein
29g
58%

Vitamin C
137mg
167%

Selenium
57µg
82%

Vitamin A
3783IU
76%

Vitamin B3
11mg
57%

Vitamin B6
1mg
54%

Vitamin K
54µg
52%

Phosphorus
384mg
38%

Manganese
0.74mg
37%

Potassium
898mg
26%

Folate
92µg
23%

Vitamin E
3mg
22%

Fiber
5g
21%

Vitamin B5
1mg
20%

Magnesium
76mg
19%

Vitamin B2
0.31mg
18%

Copper
0.34mg
17%

Vitamin B1
0.25mg
17%

Iron
2mg
16%

Calcium
136mg
14%

Zinc
1mg
13%

Vitamin B12
0.27µg
5%

Vitamin D
0.22µg
1%

covered percent of daily need

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