It’s an ideal one-pot meal for spring.
This pasta is light and creamy with fresh spring vegetables and a lovely depth from the garlic and scallions.
The chicken is perfectly cooked and tender and turns this one-pan dinner into a complete meal.
Simply Recipes / Mihaela Kozaric Sebrek
This saves you time, water, and salt, plus dirty dishes!
Make this weeknight dinner when youre craving a taste of spring.
Heat 2 tablespoons oil in a large high-sided skillet over medium-high heat until shimmering.
Simply Recipes / Mihaela Kozaric Sebrek
Remove from the skillet, place on a plate, loosely cover with foil, and set aside.
(Do not wipe skillet clean.)
Reduce the heat to medium and heat the remaining 2 tablespoons oil until shimmering.
Simply Recipes / Mihaela Kozaric Sebrek
Add the chopped scallions and garlic and saute until softened, about 1 minute.
Whisk in the flour and cook, whisking constantly, for 1 minute.
Stir in the pasta and remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Simply Recipes / Mihaela Kozaric Sebrek
Stir in the asparagus, peas, and carrots.
Stir in the lemon juice and return the cutlets to the skillet.
Cook over medium heat, stirring occasionally, until the chicken is heated through, about 2 minutes.
Simply Recipes / Mihaela Kozaric Sebrek
Garnish with scallions and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of broth, water, or milk before reheating to help loosen the sauce.
Simply Recipes / Mihaela Kozaric Sebrek
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Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
