Recipes >

Aunt Judy’s Chicken Pasta Primavera


  • 3/4 pound cooked penne pasta
  • 1 bunch broccoli florets
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 bunch scallions, thinly sliced
  • 1 sweet red pepper, cut into 1-inch slices
  • 1 6-ounce can pitted black olives, drained
  • 1 2-ounce jar pimientos, drained
  • 2 cups chicken breast, cooked and pulled
  • 2/3 cup freshly grated Parmesan cheese, divided
  • Basil Sauce:
  • 1/4 cup minced fresh basil
  • 1 garlic clove
  • 2 cups mayonnaise
  • 1/2 cup sour cream

Prep Time:

30 minutes

Cook Time:

10 minutes



Here’s a delicious departure from the usual summer picnic fare. It’s a great way to put those fresh summer vegetables to good use—in a dish that will be popular with the whole crowd.

Why Try? It’s an easy summer meal you can make ahead.

Foodie Byte: You can change out the vegetables easy enough to include celery and cauliflower.


  1. Cook pasta according to package directions.
  2. Combine vegetables and chicken with pasta.
  3. To make the Basil Sauce, place basil and garlic in food processor or blender and process until minced. Add mayonnaise and sour cream and process for 2 to 3 seconds. Refrigerate until ready to use.
  4. Fold in 2/3 Basil Sauce and 1/3 cup cheese.
  5. Season with salt and pepper. May be refrigerated up to 24 hours at this point.
  6. To serve, add remaining basil sauce, taste and adjust seasoning and sprinkle with remaining cheese.

Nutritional Information

Calories 731, Carbohydrates 71g, Cholesterol 79mg, Fat 38g, Fat Calories 343, Fiber 6g, Protein 29g, Saturated Fat 8g, Sodium 1106mg. Daily Values: Calcium 217.34mg 22%, Phos 312.09mg 31%, Copper 0.21mg 11%, Zinc 1.67mg 11%, Panto 1.57mg 16%, Biotin 1.12mcg 373%, Iodine 0.4mcg 0%, Magnesium 56.19mg 14%, Iron 3.47mg 19%, Vitamin B6 25%, Vitamin C 197%, Vitamin B12 9%, Vitamin D 2%, Vit E-a-Toco 9%, Vitamin A 78%. Percent Daily Values are based on a 2,000 calorie diet.