Easy Chicken Primavera Recipes

CHICKEN PRIMAVERA

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
• Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.

CREAMY CHICKEN PRIMAVERA

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.

CHICKEN PRIMAVERA

Steps:

• 1. Garlic Cream Sauce: Drizzle a little olive oil in pan, add garlic and saute for just a moment or two so as not to burn the garlic. Add the flour, cooking for a moment. Then add the half and half, wine, and spinach to the flour mixture. Bring to a boil. Add Parmesan and stir until blended. Set aside.
• 2. Primavera: Cut chicken breast so they are even thickness and take the tips off. Save the extra bits for another dish.
• 3. Add to a bowl with a little bit of olive oil, salt, and pepper. Coat evenly and then grill. Cut into chunks.
• 4. Dice or chop your veggies and saute in a little bit of olive oil, salt, and pepper until they are soft. You can use other favorite veggies like zucchini and yellow squash, broccoli. Ideas are unlimited. If your kids don't like those then dice them finer. I am not a fan of zucchini or the squash but I can tolerate them cut small. :)
• 5. Mix together your cooked pasta, cooked chicken chunks and veggies and the sauce. Spread into a baking dish and cover with cheese.
• 6. Bake for 25 minutes at 350 degrees or until cheese is brown and dish is bubbly hot.

CHICKEN PASTA PRIMAVERA

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.

EASY CHICKEN-PASTA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
• While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
• Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

VELVEETA® EASY CHICKEN PRIMAVERA

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 4 min. or until chicken is no longer pink.
• Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender.
• Add broccoli, VELVEETA and seasonings; stir. Cook 5 min. or until VELVEETA is completely melted, stirring frequently. Stir in tomatoes.

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY

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!

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.