Easy Alfredo Parmesan Chicken Primavera Recipes

CHICKEN PRIMAVERA

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.

CHICKEN PRIMAVERA ALFREDO

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.

CHICKEN ALFREDO PRIMAVERA

Steps:

• Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.

EASY CHICKEN PRIMAVERA

Steps:

• Place broccoli and red peppers in large skillet. Add water; cover.
• Cook on medium heat 8 min. or until vegetables are crisp-tender. Add chicken and sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Place hot fettuccine in large serving bowl. Add chicken mixture; mix lightly. Top with the cheese.

EASY SKILLET CHICKEN PRIMAVERA

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.

EASY ALFREDO PARMESAN CHICKEN PRIMAVERA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook vegetables in 2 Tbsp. water in large covered skillet on medium heat 8 min. or until crisp-tender. Stir in chicken and pasta sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with cheese.

CHICKEN 'N PASTA PRIMAVERA

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
• Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.