Creamy Pasta Primavera

The bow-tie pasta and colorful vegetables make this dish look oh-so-delightful, while the cream and cheese also make it taste oh-so-delicious.

Serves 6 to 8  Prep and Cooking Time 40 minutes

500 grams farfalle pasta
3 pieces boneless chicken breast, cut into chunks
5 tablespoons olive oil
2 tablespoons butter
3 tablespoons garlic, minced
2 pieces carrots, sliced thinly
1 piece large white onion, chopped into large chunks
1/2 cup red bell pepper
1/2 cup yellow bell pepper
2 small green zucchini, sliced 1-cm thick
1 cup broccoli florets
1 1/2 cups all-purpose cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
additional Parmesan cheese for garnish

1  Pour pasta in a large pot of salted boiling water and cook according to package directions. Drain. Set aside. Reserve 1/2 cup of pasta water.

2  Season chicken with salt and pepper, and pan-fry in oil for 8 to 10 minutes. Set aside.

3  In the same pan, put butter and melt over low fire. Add olive oil.  Sauté garlic until light brown in color.

4  Add carrots and cook until tender, about 2 minutes. Add onion, bell peppers, zucchini, and broccoli florets. Cook for 7 minutes or until vegetables are tender but still crunchy.

5  While vegetables are cooking, pour all-purpose cream and reserved pasta water in a saucepan. Add grated Parmesan cheese and simmer sauce on low fire for about 5 minutes until thick. Season with salt and pepper.

6  Add cooked chicken and pasta to vegetables. Mix well.

7  Pour cream sauce over pasta and vegetable mixture and stir to mix and coat. Serve this pasta recipe hot sprinkled with additional cheese.

Photography by David Hanson │ Styling by Sharlene Tan

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