Low-cal, one-pot, easy-peasey dinner

  From the kitchen of the fabulous Jamie Glenn

Today I want to share a recipe that has always been a big hit in my house.

Most of the time, my husband happily eats whatever I put in front of him, as long

as meat is involved. When I ask him about a dish, he usually responds in the

same fashion, “It’s good.” No higher inflections in his voice, no positive sound

effects like “Mmm” or “Yum”. Just a monotone, “it’s good”. But when I make this

dish… the crowd goes wild, or at least I like to pretend so. He asks for this dish

quite often and has even dubbed it “his favorite recipe”, which I love to hear,

because not only is it a cinch to whip together it also is pretty healthy. Win, win!

Without further ado my Pasta Primavera! (insert Italian accent here)


  • fresh cut veggies!
  • Pasta Primavera
  • Servings: 2-4
  • Ingredients:
  • 1lb of chicken breasts, diced
  • 2-2 1⁄2 Cups of Rotini pasta (feel free to use whole grain pasta)
  • *1 clove of garlic, minced
  • 1 green bell pepper, seeded and sliced into long strips
  • 1 red bell pepper, prepared the same as green
  • 8-10 baby carrots, sliced into strips (like the bell peppers)
  • 1⁄2 10oz. bag of sugar snap peas (optional. I don’t add these)
  • 1⁄2 -1 Cup Italian Dressing
  • Salt and pepper to taste
  • Lemon zest (optional)
  • Shredded parmesan cheese (optional)



1. Season chicken with salt and pepper (or a light seasoning of your choice)

and brown in skillet.

2. Once chicken is cooked add garlic, peppers, carrots, peas and 1⁄2 cup of

dressing. Cook on medium-low heat. About 3-5 minutes until veggies are

tender but still crisp.

3. Meanwhile, in a separate pot, cook pasta as directed.

4. Drain pasta and add chicken and veggie mix to the pasta. Add in lemon

zest and parmesan (if you chose to use those) and any extra dressing to

your desired taste.

5. Serve warm or cold (it is great the next day!)

*I am not a fan of mincing my own garlic, so I buy minced garlic in a jar. If you

go this route add about 1-2 tsp of garlic to the skillet.

I hope you enjoy this one pot dish as much as we do! Feel free to play around

with this dish! I love the versatility of it! Let me know how yours turned out!


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