Chicken Pasta Primavera

We love pasta in our home. I’m sure being married to an Italian has absolutely nothing to do with it at all. Because of our love for fresh pasta, I someday hope to own some special die casts for making my own shapes, like penne, and rigatoni.  Until then, I buy imported organic dry pasta for dishes that call for something other than a long skinny noodle.  Those I’ve got down pat.

I really want to share my homemade pasta recipe with you guys, but I don’t have anywhere to attach my pasta maker in my kitchen. Which I affectionately call Lord Voldemort’s 8th Horcrux.  As soon as I can figure out how to circumvent my terrible counter top issues, I’ll share my pasta recipe and then share some of my ravioli fillings. Mmm. Homemade pasta.  If you click the words “my pasta maker’ above it will bring you to the same brand and style of pasta maker that I have, except mine is red and cost more.  This is a fantastic brand which I trust and recommend.  No- I’m not getting a dime from Imperia telling you that.  Maybe I should reach out to them? 

Now that I have you jonesing for homemade pasta, I’m going to share a recipe that doesn’t use any.  How nice.  Sorry.  I think once you taste this you’ll forget and forgive.  This Chicken Pasta Primavera is the only way I can get broccoli into The Stud Muffin.  He does NOT like broccoli.  Some times in order to bribe him into eating something that he would normally poo-poo, I have to add a few things to it that he does love like peas, carrots, my roasted balsamic tomatoes, or sun dried tomatoes.  I don’t always have the same veggies on hand when I make this so it turns out different each and every time.

This dish is my take on three different dishes that I’ve made in the past. You can substitute other veggies in this dish, like zucchini, yellow squash, red peppers for the yellow, snap peas for the garden peas, asparagus- really there is no wrong way to make this dish. Primavera is an old 70s dish that was a bowl of vegetable chaos doused in a thick cream sauce combined, typically, with angel hair pasta.  This recipe is nothing like that and this is my go-to favorite to make for when we have friends over for dinner.  And great news- it’s Real Food Primavera!

From my Kitchen-

What I use to make this recipe:

1. Sun Dried Tomatoes
2. Imported Organic Pasta
3. Cultured Organic Cream Cheese
4. Enameled Dutch Oven
5. Bamboo slotted spoon
6. Prep Bowls
7. 10″ Skillet
8. Knife safe BPA-Free flexible cutting mats

 *Recipe for No Knead Rustic Bread  and Balsamic Roasted Tomatoes mentioned in recipe card below.