Chicken Pasta Primavera

Quentin Bacon

To save time, batch-cook the pasta and use precooked or rotisserie chicken for this easy, fiber-packed dish. Use a vegetable peeler to make the zucchini ribbons.

Resistant Starch: 2g

Yield: 2 servings (serving size: 3 1/2 cups)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 28g
  • Carbohydrate: 61g
  • Fiber: 12g
  • Cholesterol: 40mg
  • Sodium: 480mg


  • 1/2 cup uncooked whole-grain rotini
  • 2 teaspoons olive oil
  • 1/2 cup (4 ounces) cooked skinless, boneless chicken breast, sliced into 1/2-inch strips
  • 1 onion, vertically sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chopped tomato
  • 1 zucchini, sliced lengthwise into ribbons
  • 2 tablespoons grated Parmesan cheese


  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 2. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 5 minutes.
  3. 3. Add onion, garlic, oregano, salt, pepper, and tomato to pan; cook 8 to 10 minutes.
  4. 4. Combine chicken mixture, pasta, and zucchini ribbons; toss gently. Top with Parmesan cheese.
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