Personal Penne Primavera

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound penne pasta

1 tablespoon olive oil

1/2 cup chopped red onion

3 to 4 cloves garlic, minced

2 cups broccoli florets

1 cup sliced carrots

1 cup sliced mushrooms

2 cooked chicken breast halves, diced (about 2 cups)

1 cup diced roasted red peppers

1 (14-ounce) can diced tomatoes

1 cup reduced-sodium chicken broth

1/2 cup frozen green peas, thawed

Salt and freshly ground black pepper

1/3 cup grated Parmesan

1/4 cup freshly chopped basil leaves


  1. Cook penne according to package directions. Drain and set aside.
  2. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.
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