Low Fat Chicken Pasta Creamavera Recipes

CHICKEN PASTA PRIMAVERA

Steps:

• Cook pasta according to the directions on the package.
• In the meantime, heat oil in a large 14-inch skillet set over medium-high heat.
• Season chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes.
• To the chicken, add zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
• Stir in garlic and continue to cook for 3 minutes, stirring occasionally.
• Stir in the wine and scrape up all the browned bits from the bottom of the pan.
• Add cream and cook for 1 minute.
• Drain the cooked pasta; stir pasta into the skillet. Taste for salt and adjust accordingly.
• Remove from heat.
• Top with parmesan cheese.
• Garnish with basil.
• Serve.

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.

CHICKEN PASTA PRIMAVERA

Steps:

• For sauce, in a small saucepan heat oil over medium. Add onion and garlic; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in cauliflower and broth. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until tender; cool slightly. Transfer to a food processor. Add the water, cheese, salt and black pepper. Cover and process until smooth.
• Meanwhile, cook pasta according to package directions, adding broccoli and sweet pepper the last 5 minutes. Drain, reserving 1/4 cup of the pasta cooking water.
• Coat a 10-inch skillet with cooking spray; heat over medium. Add chicken; cook 10 minutes or until done (165 degrees F), turning once. Stir in sauce and pasta mixture. Heat through, stirring in enough of the reserved pasta cooking water if needed to reach desired consistency. Serve topped with basil and, if desired, lemon zest and additional cheese.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

PASTA PRIMAVERA

Steps:

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

LOW FAT GARLIC CHICKEN PASTA

Steps:

• Cook pasta until done, drain, return to pan.
• Stir in spinach, tomatoes and 2t oil.
• Cover to keep warm.
• While pasta is cooking: in 12 inch saucepan, heat remaing 1t oil over med heat.
• Add onion, cook and stir 1 minute.
• Add chicken, and garlic.
• Cook and stir until chicken is done.
• Stir in chicken broth, salt, and pepper.
• cook 2 minutes.
• Remove from heat, stir in parsley and butter.
• Add chicken mixture to pasta mixture in saucepan,
• Toss to mix.

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.

LOW FAT CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Saute garlic in oil, adding carrots and green vegetables.
• Cover and simmer for 5 minutes.
• Remove from heat.
• Blend yogurt and cheese in blender until smooth.
• Drain pasta.
• Toss with remaining ingredients to sprinkle on top.
• Serve hot with extra grated cheese.

LOW FAT CHICKEN PASTA "CREAMAVERA"

Steps:

• In a large skillet, heat olive oil over medium-high heat. When oil is hot, add liquid from artichoke hearts. Chop artichokes into bite-sized pieces and reserve for later. Bring liquid to a simmer and add onions, garlic and bell peppers. Sauté for 3-5 minutes or until softened. Add artichoke hearts, mushrooms, oregano and thyme and sauté for 2-3 additional minutes. Add half and half, bring to a simmer then reduce slightly. Remove from heat and add sour cream and cheese. Stir until cheese is melted. Season to taste with salt and pepper. Toss mixture with hot cooked pasta and garnish with more Parmesan cheese and a sprig of oregano.