Chicken Primavera

Ingredients

• 2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.)  lb.) cut into 1-inch cubes
• 2 1/2 tsp. salt, divided
• 2 tsp. ground black pepper, plus more for garnish 
• 4 tbsp. butter, divided
• 1/4 c. olive oil
• 16 oz. dried short pasta, such as penne, rotini, or cavatappi 
• 1 32-oz. container chicken broth
• 3 carrots, thinly sliced (about 2 cups)
• 2 c. asparagus pieces, about 1-inch long, from 1 bunch (woody stems removed)
• 1 1/2 c. fresh or frozen peas
• 2 c. cherry tomatoes, halved
• 6 garlic cloves, grated
• 1 1/2 c. freshly grated parmesan cheese
• 1 lemon, zested then cut in half
• 1/2 c. chopped fresh basil, plus more for garnish

Directions

1. 1Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.
2. 2Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
3. 3Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking. 
4. 4Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
5. 5Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken. 
6. 6Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
7. 7Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.