Chicken Primavera


My recipes are grain free, refined sugar free and most are dairy free.  Once I found I can make pasta I couldn’t wait to make this recipe. I am sorry but this one is not dairy free. I started my blog because I was tired of having food that had the flavor of cardboard. This recipe is indulgent as it has cream and parmesan. It is so luxurious, silky and smooth that my mouth is watering just typing the description. We all love food that not only feeds the body but fuels the soul. This is the kind of food that one talks about for days because the exquisite flavor leaves your taste buds wanting more. This recipe can be made with other vegetables this is just what I had on hand. Use fresh shredded parmesan in this recipe. You can find it in with other cheese’s in your local grocery store

Make this dish with my Grain Free Pasta. This recipe feeds six.


3 lbs chicken

1 onion

2 cloves of garlic minced

1 1/2 cup chopped carrots

2 tablespoons avocado oil

3 cups broccoli

3 cups spinach

11/2 cup sugar snap peas

1 1/2 cup heavy cream

3/4 cup chicken broth

1 1/2 cup fresh ground parmesan

1 teaspoon salt

1 teaspoon basil

1/4 teaspoon cilantro

1/2 teaspoon oregano

1/4 teaspoon pepper

1 teaspoon parsley

Cut up chicken in small bites. Chop onions and minced garlic. Cut up carrots, broccoli, and sugar snap peas into bite size pieces. Pour avocado oil into a pan on medium heat and allow the oil to get hot before you add anything to the pan. Once the oil is hot add the onions, garlic, and carrots and cook through. Add the chicken and seasonings to the pan cook until the chicken is almost done. Add the remaining vegetables and cook until tender. Add the chicken broth, parmesan, heavy cream and continue stirring until sauce is thickened being careful not to boil the cream. Once the sauce has come together add your cooked grain free pasta or spaghetti squash and serve warm.

Notes: Make grain free pasta and serve Chicken Primavera over the pasta.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 579
% Daily Value *
Total Fat 32 g 50 %
Saturated Fat 16 g 79 %
Monounsaturated Fat 12 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 192 mg 64 %
Sodium 715 mg 30 %
Potassium 661 mg 19 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 5 g 20 %
Sugars 10 g
Protein 53 g 107 %
Vitamin A 177 %
Vitamin C 176 %
Calcium 17 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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