If you love pasta and chicken, this is a sensational recipe to make. Primavera means “spring” in Italian and Italian cooks have been adding fresh spring vegetables to their recipes for years.
You will need olive oil, lemon, four chicken breasts (skinless and boneless), grated parmesan cheese, fresh broccoli, penne pasta, garlic cloves, eight ounces of fresh mushrooms, three medium tomatoes, vegetable stock, oregano, one medium onion, and red pepper flakes.
To prep for this recipe, you will need to cut your broccoli florets off the stems, slice two garlic cloves, dice half of the onion, slice the mushrooms, and chop up the three tomatoes.
To make your marinade, combine 2 tablespoons of olive oil, the juice of one lemon, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix that well then place the four chicken breasts in the marinade. Let the chicken marinade for 10 minutes, and then grill each side for four minutes in a skillet. Set the chicken breasts aside when done to allow it to cool. Once it is cooled, cut each chicken breast in to slices.
Add one tablespoon of olive oil to the same skillet then put in the two sliced garlic cloves, diced onion, and sliced mushrooms. Saute that for four minutes then add the chopped tomatoes, one cup of vegetable stock, one teaspoon of oregano, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Let that simmer for ten minutes.
Prepare your penne according to the package directions. About three minutes before the pasta is done, add your broccoli florets to allow them to cook. When done, drain the pasta and broccoli. Place the penne pasta and broccoli on a plate, cover with spoonfuls of the vegetable mixture, and then place slices of chicken on top. Sprinkle grated parmesan cheese on top if desired.