Floribbean Chicken Primavera
Transform rotisserie chicken into a vibrant Floribbean-inspired pasta loaded with colorful vegetables, fresh herbs, garlic, lime, and Parmesan cheese. It's a quick, wholesome weeknight dinner that tastes anything but ordinary.
Servings: 4 Servings
Ingredients
- 2 cups shredded rotisserie chicken
- 12 oz penne pasta
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 small onion sliced
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 zucchini sliced
- 1½ cups broccoli florets
- 1 cup cherry tomatoes halved
- ½ tsp crushed red pepper flakes optional
- ½ tsp Italian seasoning
- ½ tsp Chef Winston Floribbean Seasoning
- Juice of 1 lime
- ½ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt & pepper to taste
Instructions
- Cook pasta until al dente.
- Heat olive oil in a large skillet.
- Sauté onion and garlic until fragrant.
- Add peppers, broccoli, zucchini and cook until tender-crisp.
- Stir in tomatoes and seasonings.
- Fold in shredded chicken.
- Add cooked pasta and toss together.
- Finish with lime juice, Parmesan and parsley.
- Serve with garlic bread.