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Chicken Pasta Primavera Salad with Parmesan Vinaigrette
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Chicken Pasta Primavera Salad with Parmesan Vinaigrette

Ingredients

2 cups PERDUE® HARVESTLAND® Whole Chicken with Giblets
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish

Ingredients

2 PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish (optional)

Ingredients

12 ounces PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted
8 ounces Campanelle or other curly pasta
2 tbsp. olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/4 tsp. salt
1/8 tsp. black peper
1/2 cup bottled Parmesan and roasted garlic salad dressing
1 cup cherry tomatoes, halved
Parmesan curls for garnish
Step One

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

Time make it in:

WITH PERDUE® HARVESTLAND® Whole Chicken with Giblets

Serves 4 | Prep Time: 15 Min | Cook Time: 17 Min

WITH PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts

Serves 4 | Prep Time: 15 Min | Cook Time: 27 Min

WITH PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted

Serves 4 | Prep Time: 10 Min | Cook Time: 17 Min

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 640
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Cholesterol 80mg 27%
Sodium 470mg 20%
Total Carbs 53g 18%
Dietary Fiber 5g 20%
Sugars 7g
Protein 33g
Vitamin A 70%
Vitamin C 40%
Calcium 10%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 4
Amount Per Serving
Calories 640
% Daily Value*
Total Fat 31g 48%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 470mg 20%
Total Carbs 53g 18%
Dietary Fiber 5g 20%
Sugars 7g
Protein 38g
Vitamin A 70%
Vitamin C 45%
Calcium 15%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 4
Amount Per Serving
Calories 510
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 840mg 35%
Total Carbs 55g 18%
Dietary Fiber 5g 20%
Sugars 8g
Protein 29g
Vitamin A 70%
Vitamin C 45%
Calcium 6%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 640
  • Protein 33g
  • Sodium 470mg
  • Sat.Fat 6g
  • Sugar 7g
  • Calories 640
  • Protein 38g
  • Sodium 470mg
  • Sat.Fat 5g
  • Sugar 7g
  • Calories 510
  • Protein 29g
  • Sodium 840mg
  • Sat.Fat 3g
  • Sugar 8g

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

ingredients

Ingredients

2 cups PERDUE® HARVESTLAND® Whole Chicken with Giblets
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish
ingredients

Step one: Boil

Bring a large pot salted water to boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon olive oil and toss well to coat.

ingredients

Step two: Sauté

In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook until soft, about 2 to 3 minutes. Add carrot, summer squash and asparagus. Cook 1 to 2 minutes. Add peas and cook 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat and let cool.

How to: Sauteing
ingredients

Step three: Whisk

Whisk together red wine vinegar, lemon juice, garlic, basil and Parmesan until combined. Continue whisking and drizzle in remaining 5 tablespoons of olive oil.

How to: Seasoning
ingredients

Step four: Serve

To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes and Parmesan dressing until well combined. Transfer to serving platter and garnish with Parmesan curls.

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

ingredients

Ingredients

2 PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts
8 ounces Campanelle or other curly pasta
1/2 cup olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
2 tsp. lemon juice
1 tsp. grated garlic
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Parmesan curls for garnish (optional)
ingredients

Step one: Boil

Bring a large pot salted water to boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon of olive oil and toss well to coat.

ingredients

Step two: Saute

Cut chicken breast into bite-sized cubes. In large skillet, heat 1 tablespoon olive oil over medium high heat. Add chicken cubes, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook chicken until done, about 5 to 7 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Remove chicken from pan and add 1 tablespoon olive oil. Add onion and cook until soft, about 2 to 3 minutes. Add carrot, summer squash and asparagus. Cook 1 to 2 minutes. Add peas and cook 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat and let cool.

TIP: Fresh pea season is short, so you can’t always find them at your grocery store. Frozen peas are a super substitute. Just pour them, frozen, right out of the bag into your skillet. They defrost in seconds!

How to: Sauteing
ingredients

Step three: Whisk

Whisk together red wine vinegar, lemon juice, garlic, basil and Parmesan until combined. Continue whisking and drizzle in remaining 5 tablespoons olive oil. Set aside.

ingredients

Step four: Serve

To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes and Parmesan dressing until well combined. Transfer to serving platter and garnish with Parmesan curls, if desired.

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

ingredients

Ingredients

12 ounces PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted
8 ounces Campanelle or other curly pasta
2 tbsp. olive oil
1 small onion, sliced
1 medium carrot, diced
1 small summer squash sliced into rounds
8 asparagus spears cut into 2-inch pieces
1/2 cup peas
1/4 tsp. salt
1/8 tsp. black peper
1/2 cup bottled Parmesan and roasted garlic salad dressing
1 cup cherry tomatoes, halved
Parmesan curls for garnish
ingredients

Step one: Boil

Bring a large pot salted water to boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon of olive oil and toss well to coat.

ingredients

Step two: Saute

In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook until soft, about 2 to 3 minutes. Add chicken strips, carrot, summer squash and asparagus. Cook 1 to 2 minutes. Add peas and cook 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat and let cool.

TIP: Fresh pea season is short, so you can’t always find them at your grocery store. Frozen peas are a super substitute. Just pour them ,frozen, right out of the bag into your skillet. They defrost in seconds!

How to: Sauteing
ingredients

Step three: Serve

To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes and Parmesan dressing until well combined. Transfer to serving platter and garnish with Parmesan curls.

TA DA!

Chicken Pasta Primavera Salad with Parmesan Vinaigrette

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Combined with a Parmesan vinaigrette, spring colors and flavors come to dinner with our chicken pasta primavera recipe. Serves 4 https://www.perdue.com/recipeimages/220x220_chicken_pasta_primavera_salad.jpg https://www.perdue.com/recipeimages/220x220_chicken_pasta_primavera_salad.jpg