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Pasta Primavera

5 from 1 vote
Servings 5
Calories 297 kcal


  • 224 grams rotini dry weight
  • 256 grams cherry tomatoes halved
  • 100 grams snap peas
  • 100 grams red onion cubed
  • 4 cloves garlic minced
  • 16 ounces chicken breast raw weight
  • 75 grams broccoli florets blanched
  • 100 grams bell pepper sliced
  • fresh basil
  • salt and pepper
  • 1/3 cup your favorite dressing we used Ken's lite Caesar


  • Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. Allow to rest and then slice. ⠀
  • Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
  • In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
  • Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
  • Add your sliced chicken and drained pasta. Stir.⠀
  • Add tomatoes and remove from heat. ⠀
  • Add your choice of dressing and salt and pepper to taste!


macros and calories are without dressing added.