- Kosher salt and freshly ground pepper
- 16 oz Cucina & Amore Spaghetti
- 4 tbsp extra virgin olive oil, divided
- 1 ¾ lb chicken breast strips
- 1 pkg Medlee Garlic Parmesan Herb Butter
- Primavera Veggie Kit
- 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
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 chicken. Add all 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.
Add cooked veggies and half of the parmesan to the chicken and noodle mixture. Toss to combine and add more salt and pepper, if desired. Top with remaining shaved parmesan and serve family-style.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.