Pasta Primavera with Grilled Chicken Breasts

Okay, so you've been reading my blog for a while and enjoying my recipes. They're usually simple and quick. They usually only use one or two pans in the kitchen. Easy cookin' means easy cleanin'. Right? HA....I'm about to throw you a curve ball. This recipe will use 3 pans, a colander, a grill (or your George Forman table top goodie), countless utensils, and may well take you over an hour to prepare and even more to clean up from. I warn you ahead of time so it does not fill you with fear! The steps are not difficult, and you can definitely use shortcuts to cut down on the cooking time/prep time. This dinner was a labor of love for my husband of almost 12 years birthday dinner. It's worth EVERY MINUTE, and EVERY BITE is to be savored and enjoyed.

I find that prepping all the ingredients first, then prepping the pots/pans you will need ahead of time makes it go quicker and the timing works well.

I hope you take the challenge I present to you today and give it a try!


Pasta Primavera with Grilled Chicken Breasts

Grilled Chicken:

4 Boneless/Skinless Chicken Breasts with all visible fat removed, salt & pepper liberally

1 lb Tinkyada Pasta (I used spirals, but you can use whichever you like) Do not overcook the pasta! :D

Veggies:

3 Cups assorted veggies, sliced in similar sizes (I used carrots, broccoli, crimini mushrooms and green peppers)
2 cloves garlic sliced thin

Sauce:

2 Tbs Cornstarch
salt & pepper
2 Cups Milk (whole or cream works GREAT)
2 to 3 Cups shredded parmesan cheese (freshly shredded is best, not the prepackaged grated stuff)
1 Tbs. Butter
3 basil leaves, chifanade (did I spell that right? Roll up the leaves and slice really really thinly!)


Prepare your veggies and place in a steamer basket in a saucepan. Add about 1/2 cup water to the pan and put the lid on. DO NOT turn on the heat yet, they will not take long to steam

Start by putting the pasta water on for a boil.

Mix the milk and cornstarch together in a medium sized pot. Slowly bring to a boil and stir constantly while it thickens. Once it coats the back of the spoon, add the butter. When butter is melted remove from heat and stir in the parmesan cheese until melted. Cover pot and set aside. (the pasta water SHOULD boil while this is cooking, take a minute to salt the water and add your pasta - time it!!!

Turn on the vegetables for steaming.

Grill the chicken. (on grill or on indoor grill - we have a Hamilton Beach indoor table top grill with removable plates...a worthy investment for sure).

Drain the pasta and rinse in warm water. Pour over sauce. Add vegetables once steamed. Stir well, so that everything is covered with sauce. Add the basil leaves and mix again lightly.

Lay out on a plate, slice one grilled chicken breast overtop and serve. (If they are large chicken breasts, use half).

Sprinkle with freshly shredded parmesan and garnish with basil leaves.