Chicken and spring vegetable pasta

A very simple, quick and healthy meal with flavors unique to the spring season.

Chicken and spring vegetable pasta

If you can't get to a local farmers' market regularly, consider signing up for an agriculture food box/bag from a local small farm. You get the best food there is for you and your children while supporting local farmers. 

Meanwhile, at your local farmer's market, you will find all kinds of interesting little things with bulbous ends. In addition to the usual scallions and leeks, you will find spring onions and spring garlic. These tender and mild vegetables were the stars in tasty pasta.

Servings: 2 to 4


  • 1 boneless, skinless chicken breast, cut into small, bite-size pieces
  • 1 bunch spring onions, light red, white, and light green parts thinly sliced
  • 1 bunch spring garlic, white and light green parts thinly sliced
  • 2 regular cloves garlic, minced
  • 3 small leeks, white parts thinly sliced
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth or white wine
  • 8 ounces whole wheat linguine
  • Small handful fresh parsley, chopped
  • Salt and pepper to taste


  1. Cook the pasta per instructions and drain. 
  2. Meanwhile, sauté the onions, garlic, and leeks in olive oil until fragrant and soft. Remove from pan and set aside. 
  3. Sauté the chicken until cooked through. 
  4. Add the vegetables back to the pan with some chicken broth. Toss in the pasta and warm through. Season to taste and toss in the parsley for flavor and color.