Hi there, Busy Being Jennifer readers! It’s Christine from Lattes, Life & Luggage and I am back after a temporary hibernation with a Ziti with Chicken and Spring Veggies recipe to celebrate the new season. As I write this, it’s a blustery day in Chicago at a whopping 50 degrees but we have lots of warmth to look forward to. We’ve had a bit of a late spring this year that is still struggling to fight through but that does not mean we are any less excited for the seasonal produce. In fact, the farmer’s market just opened in my hometown this past weekend and fresh produce is all that has consumed my mind. The best part about spring is that the veggies are incredibly versatile. You can make light dishes for the warmer days to heavier, more comforting dishes for the chilly days…kind of like this Ziti with Chicken and Spring Veggies!
Pasta is one of my favorite things to cook because you can do whatever you want with it and who doesn’t love noodles? Traditional marinara is a great go-to for busy nights but this recipe using chicken and spring veggies is equally delicious and not a huge time commitment either. Substitute veggies that are more suited to your local produce or just incorporate your favorites. The color is fantastic and really brightens up a plate on a dreary day. Pair it with warm bread and call it a night.
Ziti with Chicken and Spring Veggies
1 lb. Ziti Pasta
4 tablespoons Olive Oil
15 Asparagus Stalks, cut into 2-inch pieces
2 cups Chicken, cubed (about 2-3 chicken breasts)
4 ounces Sliced Mushrooms
1/2 cup Frozen Corn (or Peas)
1 bunch Basil, torn
teaspoon Lemon Zest
3/4 cup Romano Cheese, shredded
salt and pepper
1. Bring a pot of salted water to a boil. Add pasta and cook till al dente.
2. Heat a skillet over medium-high heat with one tablespoon of the olive oil. Season the cubed chicken with salt and pepper and add to skillet. Saute until the chicken is cooked through, about 10 minutes. Add in the asparagus and mushrooms and cook until softened, about 5-6 minutes. Add the corn and cook till just heated through, about 3 minutes.
3. Drain the pasta and return to the pot. Over low heat, add the remaining olive oil and toss the pasta vigorously. Incorporate the chicken and veggie mixture, torn basil, lemon zest and salt and pepper to taste. Add a half cup of the cheese and mix well. Serve with remaining cheese sprinkled on top.
*Note: This is also fantastic using zucchini, yellow squash, carrots or peppers. Feel free to play with the veggies but keep the lemon zest for brightness and basil for a rich flavor.
The whole family will LOVE this Ziti with Chicken and Spring Veggies recipe!