Great Tastes of Manitoba

Chicken Penne Primavera

50 minutes
Prep: 20 Minutes + 2 hours in marinade | Cook: 30 minutes | Servings: 4-6


  • 1/2 Peak of the Market red pepper
  • 1/2 Peak of the Market yellow pepper
  • 3 Peak of the Market carrots, sliced into rounds
  • 2 Peak of the Market broccoli crowns, cut into florets
  • 5 Tbsp (75 mL) canola oil, divided
  • 3 chicken breasts, cubed
  • 1 tsp (5 mL) Italian seasoning
  • 1 tsp (5 mL) garlic powder
  • 2 cups (500 mL) penne pasta
  • 2 Tbsp (30 mL) butter
  • 1/2 Peak of the Market onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp (30 mL) flour
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) shredded Mozzarella cheese
  • salt & pepper, to taste
  • 1/4 cup (60 mL) Parmesan cheese


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl combine vegetables. Pour 4 Tbsp oil over vegetables and mix to coat. Spread vegetables evenly onto a baking sheet.
  3. In a large bowl combine chicken, Italian seasoning and garlic powder. Pour 1 Tbsp oil over chicken and mix to coat. Spread chicken evenly onto a baking sheet.
  4. Place both baking sheets into the oven and bake until vegetables are tender and a thermometer inserted into the chicken reads 165°F (74°C)(about 20-30 min).
  5. Meanwhile, cook pasta according to package directions. When cooked, drain, rinse and return pasta to the pot. Set aside.
  6. In a medium pot, melt butter. Add onions and garlic, sauté 3 minutes. Stir in flour. Slowly whisk in milk. Continue cooking over medium heat until sauce thickens. Season with salt & pepper. 
  7. To the large pot with the cooked pasta, add the cooked vegetables, chicken and sauce. Mix until combined. Serve and garnish with Parmesan cheese.
  8. Optional – put mixture into a large baking dish and sprinkle extra mozzarella or Parmesan cheese on top. Broil in oven until golden brown.

Pairs well with  Mionetto il Prosecco Doc

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