Chicken “Pasta” Primavera

This dish is so easy to prepare and is ready within 45 minutes to an hour. It is taken from the traditional pasta primavera but made into a healthy twist. Thin strips of carrots are added instead of the noodles and I added chicken for additional protein. If you want to keep this meal vegetarian, then you can certainly leave out the chicken. It was a blast cooking this with my mom this weekend; we make a great team in the kitchen. And not to mention, I got to use her nice new pans!! Impress your friends and family by making this meal; it tastes like it is from a restaurant. 🙂







Serves 2-3


  • Optional: 1 Lb. chicken breast
  • 2-3 large carrots, peeled and julienned or regular carrot peeler
  • 1/2 T. coconut oil 
  • 1 leek, thinly sliced into rounds and rinsed off
  • 3 garlic cloves, minced
  • 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
  • 1 cp. fresh or frozen peas


  • 1 small clove garlic
  • 3/4 cp. fresh basil leaves
  • 1⁄4 cp. oil-packed sun-dried tomatoes
  • 1⁄4 cp. hulled hemp seeds
  • 1 T fresh lemon juice
  • 2 T extra virgin olive oil
  • 1 T water
  • Scant 1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste


  1. Cook chicken in a skillet with a little water, salt, and pepper and cover until thoroughly cooked. When done, cut chicken into short 1 inch strips.
  2. With a julienne peeler or regular peeler, peel the carrots into thin, spaghetti-like or fettuccine-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.
  3. Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.
  4. Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout. Add cooked chicken.
  5. Meanwhile, make the pesto. Add the garlic into a food processor and process until minced.
  6. Add in the basil and sun-dried tomatoes and process again until smooth.
  7. Add hemp seeds, lemon juice, oil, water, and salt and process again until combined and smooth.
  8. Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.
  9. Serve the vegetable pesto mixture on top of the carrot pasta.

Adapted from:



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