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Primavera pastas with chicken and dried tomatoes

Author: 5/15
Pâtes primavera au poulet et tomates séchées
Preparation 20
Baking 15
Portions 4
Freezing No


  • 350 g of penne of other kinds of short pastas
  • 10 asparagus sliced into chunks
  • 1 red pepper
  • 1 zucchini
  • 1 red onion
  • 3 chicken breasts, without skin
  • 30 ml (2 tablespoons) of olive oil
  • 5 ml (1 teaspoon) of chopped garlic
  • 80 ml (1/3 cup) of sun-dried tomatoes preserved in oil
  • Salt and pepper up to taste
  • Parmesan shavings (for garnishing)
  • 60 ml (1/4 cup) of pine nuts (optional)
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  • In a casserole filled with salted boiling water, cook pastas al dente. Add asparagus to the casserole 3 minutes before the end of the pastas cooking. Drain and be careful to keep 80 ml (1/3 cup) of water cooking.
  • While cooking pastas, mince pepper, zucchini and onion. Slice breast into strips.
  • In the same casserole from cooking pastas, heat oil at medium heat. Brown chicken strips for 2 to 3 minutes. Remove and set aside in a plate. In a casserole, cook onion with pepper, zucchini and garlic for 1 to 2 minutes. Set back chicken in the casserole and add dried tomatoes. Cook 1 minute while stirring. Add pastas and season. Add a bit of water cooking if needed, if pastas are too dry.
  • Garnish each portion with parmesan shavings and if desired pine nuts.

Chef's notes