TORTELLINI PRIMAVERA
"This pared-down dish was a family favorite when my teens were still home," recalls Tina Green in Albany, Oregon. "I could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables. , In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture., In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 474 calories, Fat 25g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE
This 30-minute chicken pasta primavera recipe is a sure hit with your family! Fast and easy, it's loaded with chicken, vegetables, pasta, and plenty of cheese!
Provided by Katie Hale
Categories Pasta
Time 25m
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
- Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
- Add the carrots to the pan and cook for 1 minute stirring regularly.
- To the pan, add the green beans and cook an additional 1 minute.
- Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
- Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
- Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
- Serve with additional cheese and fresh chopped parsley as a garnish.
Nutrition Facts : Calories 624 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 49 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 421 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
TORTELLINI PRIMAVERA
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.
CREAMY TORTELLINI PRIMAVERA
A great dish to serve when you want to get a meal on the table in a hurry! You can substitute chicken or shrimp for the ham if you wish!
Provided by yooper
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
- Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
- Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
- Stir ham and cream into carrot mixture and cook over low heat until just heated through.
- Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.
Nutrition Facts : Calories 667.3, Fat 31.5, SaturatedFat 17.7, Cholesterol 131.1, Sodium 1313.2, Carbohydrate 69.1, Fiber 5.5, Sugar 8.5, Protein 28.1
TORTELLINI PRIMAVERA SOUP
Years ago, I found in a magazine the idea for tortellini with peas and carrots. I added my own touch to it. -Kari George, Ellicott City, Maryland
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 282 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1461mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 5g fiber), Protein 17g protein.
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
CHEESE TORTELLINI PRIMAVERA
My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.
Nutrition Facts : Calories 436 calories, Fat 17g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 875mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
CHICKEN TORTELLINI PRIMAVERA
A creamy tortellini and vegetable pasta which is a real crowd pleaser. Serve with salad and garlic bread for a great meal.
Provided by Anita Hoffman
Categories Pasta
Time 40m
Number Of Ingredients 7
Steps:
- 1. Heat olive oil in large, nonstick skillet over medium-high heat. Add chicken; cook for 5 to 6 minutes. Remove from skillet.
- 2. Place bell peppers and onion in same skillet; cook for 8 to 10 minutes. Reduce heat to low, add chicken, sauce and peas. Cook for 5 minutes to heat through,
- 3. Serve over tortellini.
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CHICKEN PRIMAVERA PASTA RECIPE - THE ANTHONY KITCHEN
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4.3/5 (11)Total Time 30 minsCategory Dinner, Main CourseCalories 450 per serving
- Preheat the oven to 400°F and have ready a rimmed sheet pan lined with nonstick aluminum foil or parchment paper.
- Add the tomatoes, zucchini, yellow squash, and bell pepper to the sheet pan and drizzle with 1 tablespoon of oil, 1 teaspoon Kosher salt, and a 1/2 teaspoon black pepper. Toss to combine and set aside until ready to use.
- On a work surface, pat the chicken breasts dry with a paper towel, drizzle with 1 tablespoon of olive oil, and season with 2 teaspoons Kosher salt and 1 teaspoon of black pepper.
- Add 2 tablespoons of olive oil to a large skillet over medium-high heat and allow it to come to temperature. Add the chicken breasts and sear until golden-brown (for about 3-4 minutes) on the first side, then flip and sear for about 2-3 minutes more. Remove the pan from the heat, but do not wash it.
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