Chicken Primavera

20 minutesServes 4
Crab Cake or Chicken Primavera

Ingredients

  • Primavera Veggie Kit
  • 16 oz De Cecco Spaghetti
  • 4 tbsp extra virgin olive oil, divided
  • 2 lb chicken breast strips
  • Kosher salt and freshly ground pepper
  • 1 pkg Medlee Lemon Herb Butter
  • Shaved parmesan

Primavera Veggie Kit

  • 1 c zucchini squash, cubed
  • 1 c yellow squash, cubed
  • ½ red bell pepper, Julienne cut
  • 1 broccoli crown, separate florets
  • ½ c shredded carrots
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Directions

Bring a large pot of water to a boil. Salt generously and cook pasta* according to package directions.

While pasta is cooking, heat 2 tbsp olive oil in a large skillet over medium high heat until it shimmers. Add chicken^, season with salt and pepper and cook on all sides until juices run clear and no pink remains, 7-10 minutes. Transfer chicken and any juices to a large serving bowl.

Once pasta is finished cooking, drain and add to the bowl with the chicken. Add all of the Medlee butter and toss with tongs until pasta and chicken are coated.

In the same skillet, add remaining 2 tbsp olive oil. Add all veggies from primavera veggie kit. Season with salt and pepper to taste, and sauté for about 7-10 minutes until softened. Reduce heat to medium if vegetables begin to burn.

To the chicken and pasta mixture, add cooked veggies, half of the parmesan and more salt and pepper, if desired. Toss once more to combine all of the ingredients. Top with remaining shaved parmesan and serve family-style.

*If using zucchini noodles, there’s no need to cook – simply toss them with the warm chicken and veggies and that will be enough to heat them up without leaching any water.

*If using butternut squash noodles, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until oil shimmers, about 3 minutes. Add noodles, tossing them to coat in the oil. Sauté, tossing frequently, for about 5-7 minutes, or until noodles are tender.

^If cooking crab cakes, (while pasta is cooking), heat 2 tbsp extra virgin olive oil* in a large nonstick skillet over medium high heat until it shimmers, about 3 minutes. Add crab cakes, flat-side down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 3-4 minutes per side. Transfer crab cakes to a plate. Follow all other steps, but divide pasta and veggie mixture amount 4 plates or bowls and portion seared crab cakes on top.