CHICKEN PRIMAVERA
This creamy Chicken Primavera recipe is a fresh combination of vegetables, pasta, chicken and herbs in a light garlic Parmesan sauce!
Provided by Blair Lonergan
Categories Dinner
Time 37m
Number Of Ingredients 17
Steps:
- Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
- In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
- Add the chicken broth, increase the heat and bring the mixture to a boil.
- Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
- Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 462 kcal, Carbohydrate 41 g, Protein 22 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 332 mg, Fiber 3 g, Sugar 4 g
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chicken breasts, asparagus, cherry tomato, carrot, pepper, salt, penne pasta, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
- Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
- Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
- Serve.
- Enjoy!
Nutrition Facts : Calories 929 calories, Carbohydrate 133 grams, Fat 18 grams, Fiber 8 grams, Protein 56 grams, Sugar 8 grams
CREAMY CHICKEN PRIMAVERA
A creamy homemade sauce seasoned with basil and garlic coats this terrific combination of leftover chicken, pepper strips and pasta. "I love to make this dish...it's fast and easy," reports Lisa Dato of Franklin Park, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.
Nutrition Facts : Calories 602 calories, Fat 57g fat (35g saturated fat), Cholesterol 230mg cholesterol, Sodium 197mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
EASY SKILLET CHICKEN PRIMAVERA
Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!
Provided by vog2009
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
- Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g
CHICKEN PRIMAVERA
Simmer spring vegetables and chunks of chicken in a rich tomato sauce to serve over whole-grain fettuccine. Round out the meal with a seasonal fresh fruit salad.
Yield Serves 8; 1 cup pasta and 3/4 cup chicken mixture per serving
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the zucchini, yellow squash, onion, mushrooms, and garlic for 3 to 4 minutes, or until the squashes and onion are tender-crisp, stirring occasionally.
- Stir in the tomatoes with liquid, broth, oregano, pepper, and red pepper flakes. Increase the heat to medium high and bring to a simmer. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally.
- Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Pour into a large bowl and cover to keep warm.
- Stir the chicken and peas into the zucchini mixture. Increase the heat to medium and cook for 5 to 10 minutes, or until the chicken and peas are heated through, stirring occasionally. Serve over the pasta.
- Use this recipe as a springboard for experimentation. A few possibilities are using asparagus for one or both types of squash, substituting green onions for red, trying thyme instead of oregano, and/or replacing the fettuccine with whole-grain bowtie pasta.
- Cooking with no-salt-added tomatoes can really make a difference in sodium: On average, one cup of regular canned tomatoes contains 300 mg more than the same amount of tomatoes canned without added salt!
- (Per serving)
- Calories: 299
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.0g
- Cholesterol: 30mg
- Sodium: 59mg
- Carbohydrates: 51g
- Fiber: 10g
- Sugars: 6g
- Protein: 22g
- Calcium: 64mg
- Potassium: 522mg
- 3 starch
- 1 vegetable
- 1 1/2 very lean meat
LEMON CHICKEN PRIMAVERA
This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. -Mary Linda King, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened., Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 5g fiber), Protein 35g protein.
SKILLET CHICKEN PASTA PRIMAVERA
Yes, it's hard to believe how easy this creamy, veggie-packed chicken pasta is to make, or that you need only one skillet to make it, but what will surprise you most is how much your family will love it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
- Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
- Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
- Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.
Nutrition Facts : Calories 630, Carbohydrate 62 g, Cholesterol 115 mg, Fat 4, Fiber 6 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1/2 g
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
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