Chicken And Pasta Primavera Food

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CHICKEN N PASTA PRIMAVERA



Chicken N Pasta Primavera image

[DRAFT]

Provided by Food Network

Time 25m

Yield 4 Servings

Number Of Ingredients 5

1 Tbsp. olive oil
1 lb. boneless skinless chicken, thinly sliced
1 bag (12 oz.) Birds Eye® Recipe Ready Primavera Blend
1 cup prepared Alfredo pasta sauce
8 oz. fettuccine, cooked according to package directions

Steps:

  • 1. 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.
  • 2. 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.
  • *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

A wonderful dish with lots of herbs and your favorite pasta. Serve with garlic bread sticks.

Provided by Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 16

1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into bite size pieces
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ cup grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.

Nutrition Facts : Calories 468.9 calories, Carbohydrate 49.9 g, Cholesterol 58.7 mg, Fat 17 g, Fiber 4.8 g, Protein 29.1 g, SaturatedFat 4.5 g, Sodium 578.4 mg, Sugar 4.9 g

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

Make dinnertime easier with our tasty Chicken Pasta Primavera! This Healthy Living Chicken Pasta Primavera recipe is ready to enjoy in under 20 minutes.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 17m

Yield Makes 3 servings, 1-1/3 cups each.

Number Of Ingredients 5

2 cups cut-up fresh vegetables (green peppers, zucchini, broccoli, carrots)
2 Tbsp. olive oil
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
4 oz. linguine, cooked, drained (about 2 cups)
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender.
  • Add chicken and linguine; cook an additional 2 min. or until heated through, stirring occasionally.
  • Stir in the cheese.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

Make and share this Chicken Pasta Primavera recipe from Food.com.

Provided by SweetySJD

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
3/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated

Steps:

  • Cook spaghetti.
  • While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
  • Stir in chicken; heat through.
  • Drain spaghetti, add to chicken mixture and toss to coat.
  • Sprinkle with Parmesan to serve.

Nutrition Facts : Calories 302.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 80.6, Sodium 300.5, Carbohydrate 22, Fiber 1.1, Sugar 0.7, Protein 32.6

CREAMY CHICKEN PASTA



Creamy Chicken Pasta image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
2 tablespoons unsalted butter
1 shallot, chopped
2 stalks celery, thinly sliced, plus chopped leaves for topping
2 carrots, shredded
1 teaspoon chopped fresh thyme
Freshly ground pepper
1/2 cup dry sherry or white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips
1 cup grated gruyere cheese (about 4 ounces)
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
12 ounces fresh fettuccine
1 cup sugar snap or snow peas, strings removed and thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
  • Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
  • Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

SIMPLE AND TASTY CHICKEN AND PASTA PRIMAVERA



Simple and Tasty Chicken and Pasta Primavera image

This is my amped up version of a chicken and pasta primavera recipe that I found on the back of a Campbell's cream of mushroom soup can. I added wine and a few different seasonings to add a bit of depth to the basic recIpe. I try to stay away from cream soups, but my family really enjoyed this. I would suggest keeping the spaghetti and soup mixture in different containers if you have leftovers because when I stored them in the same cintainer, the pasta got sticky.

Provided by PSU Lioness

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb chicken, diced
1 teaspoon lemon pepper seasoning
2 tablespoons vermouth wine
2 (10 3/4 ounce) cans condensed cream of mushroom soup (I used 98% fat free)
3/4 cup milk
1/4 cup vermouth
6 tablespoons parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon bacon bacon seasoning (from Tastefully Simple or use bacon bits)
1/2 tablespoon spinach and herb seasoning mix (from Tastefully Simple or Mrs. Dash)
1 (1 lb) bag california-blend frozen vegetables, frozen (broccoli, cauliflower and carrots)
1 lb cooked spaghetti, drained and unsalted

Steps:

  • Heat large skillet over Medium-High heat, add chicken and sprinkle with lemon pepper seasoning. Stir to coat. Add wine and cook until chciken is no longer pink and wine has evaporated. Transfer to plate and keep warm.
  • In the same skillet, add soups, milk, vermouth, parmesan, garlic powder, bacon bacon seasoning, spinach and herb seasoning and frozen veggies; stir to combine. Heat over Medium heat until the mixture begins to bubble; reduce heat to low, cover and simmer for 10 minites, stirring often.
  • Stir chicken into mixture and cook untol hot and bubbly.
  • Serve over spaghetti.

Nutrition Facts : Calories 414.4, Fat 20.6, SaturatedFat 6.3, Cholesterol 65.4, Sodium 857.8, Carbohydrate 32.1, Fiber 1.4, Sugar 2, Protein 23.1

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