Recipes - Chicken Primavera

This recipe combines the bold flavors of Cajun and Creole cuisine with the vibrant spring vegetables of a classic primavera. Tender chicken, colorful veggies, and a creamy sauce with a kick all come together for a satisfying and flavorful dish.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 teaspoons Spice Krewe Seasoned Salt seasoning (adjust to your desired spice level)
4 cloves garlic (minced)
1 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 (14.5 oz) can diced tomatoes, undrained
1 cup green beans (cut into bite-sized pieces)
1/2 cup green peas
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 cup shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
8 oz pasta of your choice (cooked according to package instructions) (linguine, penne, or rotini work well)

Steps:

Marinate the Chicken: In a bowl, toss the chicken slices with 1/2 teaspoon of the Spice Krewe seasoning. Let marinate for 15 minutes while you prepare the vegetables.
Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell peppers, and cook until softened, about 5 minutes. Add the green beans, green peas, then sauté for 3-4 minutes, or until the vegetables are softened but still slightly crisp.
Create the Sauce: Stir in the garlic and cook for 30 seconds, until fragrant. Add the diced tomatoes with their juices, chicken broth, and heavy cream, and remaining 1/2 teaspoon of the Spice Krewe seasoning. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly, allowing the flavors to meld.
Cook the Chicken: In a separate pan, heat olive oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken slices. Cook for 5-7 minutes per side, or until golden brown and the chicken is cooked through and reaches an internal temperature of 165°F.
Remove chicken from the pan and set aside.
Add the cooked chicken to the pan of the vegetables and simmering sauce, and stir to combine. (Optional: You can also add in other cooked proteins.)
Stir in the cooked pasta (of your choice), and chopped parsley then cook for another minute.
Reduce heat to low and stir in ¼ cup of the shredded mozzarella cheese. Gently fold everything together. Top with the remaining 1/4 cup of mozzarella cheese* (see bake option below).
Serve immediately. Garnish with additional chopped fresh parsley.

Notes:

(Optional) Bake: Preheat oven to 375°F (190°C). Transfer the entire mixture to a baking dish. Spread the mixture evenly in a baking dish. Top with the remaining ¼ cup of the shredded mozzarella cheese. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Tips:

For a richer flavor, substitute half of the chicken broth with white wine.
If you don't have heavy cream, you can use milk or half-and-half instead, but the sauce won't be as rich or thick.
You can substitute boneless, skinless chicken thighs for the chicken breasts.
This recipe is easily adaptable to your favorite vegetables or various other seasonal vegetables. Try adding asparagus, broccoli florets, mushrooms, or cherry peppers. Add other seasonal vegetables like squash, zucchini, broccoli florets, or sugar snap peas.
If you don't have fresh parsley, you can substitute 1 tablespoon of dried parsley.
If you prefer a smoother sauce, use an immersion blender to puree some of the vegetables after they have softened.
For a spicier kick, add a pinch of Spice Krewe Bayou Burn or a few dashes of hot sauce to the sauce.
For a protein boost, add cooked sausage, shrimp, or crawfish to the dish.
You can substitute pasta, and serve this dish over rice or quinoa for a complete meal.
Serve this dish with a side of crusty bread for dipping into the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.