Origin Chicken Primavera Pasta Bake

Primavera means “spring” in Italian, referring to dishes featuring fresh seasonal vegetables. This baked version combines the classic pasta primavera flavors with hearty chicken and melted cheese for a cozy twist.

What I Love About This Recipe

It’s colorful, nutritious, and satisfying — combining lean protein, crisp veggies, and gooey cheese. Plus, it’s a great make-ahead dish for busy nights or feeding a crowd.

Also Read : Creamy Sausage Pasta

Chicken Primavera Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

650

kcal

Ingredients

• 300 g (10 oz) pasta (penne, rigatoni, or fusilli)

• 2 cups cooked chicken breast, diced

• 1 tbsp olive oil

• 1 cup broccoli florets

• 1 cup cherry tomatoes, halved

• 1 cup zucchini, sliced

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 cup heavy cream or half-and-half

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

Directions

• Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add broccoli, zucchini, and bell pepper; cook until just tender.
• In a large mixing bowl, combine cooked pasta, sautéed vegetables, diced chicken, cherry tomatoes, heavy cream, half the mozzarella, and Parmesan. Season with salt and pepper.
• Transfer mixture into a greased baking dish. Top with remaining mozzarella cheese.
• Bake for 20–25 minutes until cheese is melted and golden.
• Garnish with fresh basil or parsley before serving.

Notes

• Use leftover or rotisserie chicken to save time.
• Substitute cream with a lighter option like Greek yogurt for a healthier version.
• Add red pepper flakes for a subtle kick.

The post Chicken Primavera Pasta Bake appeared first on RecipeWikki.

Origin Instant Pot Pot Roast with Potatoes and Carrots

Pot roast has long been a cornerstone of American comfort food, traditionally slow-cooked to tenderize tough cuts of beef. The Instant Pot modernizes this method, using pressure cooking to achieve deep flavor and melt-in-your-mouth texture in under 90 minutes.

What I Love About This Recipe

This dish is a masterclass in efficiency without sacrificing flavor. The Instant Pot seals in moisture, creating a luscious gravy while infusing the beef and vegetables with garlic, rosemary, and thyme. It’s a one-pot wonder that’s equally satisfying served over mashed potatoes or with crusty bread.

Also Read : Orange-Maple Roasted Carrots and Fennel

Instant Pot Pot Roast with Potatoes and Carrots

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

325

kcal

Ingredients

• 3-4 lb beef chuck roast

• Salt and black pepper to taste

• 2 tbsp olive oil

• 1 large onion, quartered

• 4 cloves garlic, minced

• 2 cups beef broth (low-sodium recommended)

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 4 large carrots, peeled and cut into 2-inch pieces

• 6-8 small Yukon Gold potatoes, halved

• 2 bay leaves

• ¼ cup cornstarch + ¼ cup water (optional, for thickening gravy)

Directions

• Season the roast generously with salt and pepper. Set the Instant Pot to Sauté mode (high heat). Add olive oil and sear the roast for 3-4 minutes per side until browned. Remove and set aside.
• Add onion and garlic to the pot; sauté for 2-3 minutes until softened. Stir in beef broth, Worcestershire sauce, tomato paste, rosemary, and thyme, scraping up any browned bits from the bottom.
• Return the roast to the pot. Arrange carrots and potatoes around the meat. Add bay leaves.
• Secure the lid, set the valve to Sealing , and cook on Manual/Pressure Cook (high) for 60 minutes . Allow a 15-minute natural release , then carefully quick-release any remaining pressure.
• Remove the roast and vegetables; tent with foil. Strain the cooking liquid into a saucepan (optional: thicken with cornstarch slurry over medium heat for 2-3 minutes). Slice the roast against the grain and serve with vegetables and gravy.

Notes

• For extra tenderness, trim excess fat from the roast before searing.
• Substitute sweet potatoes or parsnips for a seasonal twist.

The post Instant Pot Roast with Potatoes and Carrots appeared first on RecipeWikki.