I am a big fan of rich, creamy sauces on my pasta and salads. Alfredo, ranch, blue cheese, caesar….I’m all about it. But sometimes you want something light and good for you. This recipe is loaded with healthy veggies and a light coating of cheese that doesn’t overpower the dish, you could even skip it completely if you wanted to. The chicken adds a nice helping of protein and the veggies are cooked just enough to not get too mushy. If you want to go low carb, switch up the pasta to non-wheat with this lentil based penne.  Continue reading “Chicken Primavera Pasta”