CHICKEN N PASTA PRIMAVERA
[DRAFT]
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 5
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
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
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
Ready in under an hour, this pasta and veggie dish is perfect for any night of the week!
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 451 calories, Carbohydrate 44.9 g, Cholesterol 88.2 mg, Fat 12.1 g, Fiber 8.8 g, Protein 41.8 g, SaturatedFat 2.8 g, Sodium 527.2 mg, Sugar 9 g
CHICKEN PASTA PRIMAVERA
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
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
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
CHICKEN PENNE PRIMAVERA
This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat large skillet over medium-high heat.
- Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
- Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
- In a large stockpot cook pasta according to directions on package.
- Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
- Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
- Add mushrooms, peas and garlic, then remove from heat.
- Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
- Return to burner and heat to boiling for 2 minutes, stirring constantly.
- Remove from heat, add cheese, pasta and chicken, mix well and serve.
Nutrition Facts : Calories 506.5, Fat 15, SaturatedFat 3.9, Cholesterol 76.8, Sodium 222.4, Carbohydrate 53.3, Fiber 6.2, Sugar 6, Protein 41
CHICKEN PASTA PRIMAVERA FOR WEEKDAYS
A quick non-creamy weeknight primavera using cooked chicken. Found in California Sizzles. Notes: A 14.5 ounce can of peeled Roma tomatoes equals 4-5 fresh tomatoes; drain before adding. The whole canned tomatoes tend to be higher quality than those used for cut up varieties, but Progresso, Muir Glen, and Contadina are highly rated brands. If using frozen broccoli (if you don't live in California!), please thaw prior to adding. A one-pound bunch of fresh broccoli will yield 4 cups of florets. Made 6/16/12: used florets from 1 crown of broccoli, Fire-roasted tomatoes (drained), pulled meat from 1/2 rotisserie chicken. This was mild - family friendly. We will make again using Rotel, or serve with red pepper flakes or Mrs. Dash Fiesta Lime seasoning. Used tri-colored garden rotini, but would look better on angel hair. My fresh broccoli only needed 7 minutes before adding chicken. Because I used rotisserie chicken and canned tomatoes, I did not add additional salt.
Provided by KateL
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions.
- Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes.
- Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
- Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.
SAVORY CHICKEN PASTA PRIMAVERA
This easy chicken and pasta skillet is made with frozen veggies, so you can enjoy it any time of year.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
- Add cream cheese spread and milk; cook and stir 3 min. or until heated through.
- Stir in pasta; sprinkle with Parmesan.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 5 g, Protein 35 g
EASY SKILLET CHICKEN PRIMAVERA
Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!
Provided by vog2009
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g
PASTA PRIMAVERA WITH CHICKEN
Canned soup, frozen vegetables and other kitchen staples bring this popular family meal together in no time. Simply add a green salad and some garlic bread, and dinner is ready.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender. , Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 342 calories, Fat 5g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 526mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS
This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.
Provided by Columbus Foodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring 2 quarts of water to a boil in a stock pot.
- Add asparagus; cook 3 minutes. Remove with a slotted spoon.
- Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
- Cut the chicken crosswise into 1/4 inch wide strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken; saute 5 minutes.
- Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
- Stir in wine, scraping pan to loosen browned bits.
- Stir in cream and juice; cook 1 minute.
- Add pasta and cheese; stir well to coat.
- Remove from heat; stir in basil, green onions, and parsley.
Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4
CHICKEN PASTA PRIMAVERA MADE OVER
Every once in a while, even your favorite recipes need makeovers. This pasta primavera includes vegetables and chicken breast in a creamy cheese sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water the last 3 min.
- Meanwhile, cook chicken in large nonstick skillet 4 min. or until no longer pink, stirring frequently. Add 3/4 cup broth; simmer 2 min. or until chicken is done. Whisk remaining broth and flour until blended. Add to chicken mixture; cook and stir 2 min. or until sauce is thickened. Add Neufchatel; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
- Drain pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with Parmesan.
Nutrition Facts : Calories 490, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 39 g
CHICKEN PRIMAVERA WITH PASTA
Chicken. Primavera. Pasta. Three of the most beautiful words in the world-not to mention a ridiculously easy dish you can get on the table in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, mix cream cheese spread, milk and seasonings until blended. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally. Add cream cheese mixture; cook and stir 3 min. or until heated through.
- Drain pasta. Add to chicken mixture; toss to evenly coat.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
EASY CHICKEN-PASTA PRIMAVERA
Love fettuccine? Check out this version with chicken and veggies and all the trimmings!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Number Of Ingredients 9
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.
CREAMY PASTA PRIMAVERA WITH CHICKEN AND SAUSAGE
An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations! This pairs well with a fresh salad, warm bread and olive oil for dipping, and a fresh fruit mix of strawberries, blueberries, raspberries, and pineapple.
Provided by Caleb Johnson
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
- Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
- Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.
Nutrition Facts : Calories 594 calories, Carbohydrate 61.9 g, Cholesterol 58.9 mg, Fat 31 g, Fiber 6.2 g, Protein 19.6 g, SaturatedFat 12.5 g, Sodium 1161.8 mg, Sugar 12.6 g
CHICKEN 'N PASTA PRIMAVERA
Slices of chicken and a blend of veggies are simmered until just done in a creamy Alfredo sauce with fettuccine.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 53.1 g, Cholesterol 83.5 mg, Fat 25 g, Fiber 4.5 g, Protein 35.1 g, SaturatedFat 8.4 g, Sodium 669.1 mg, Sugar 2.8 g
SIMPLE CHICKEN AND PASTA PRIMAVERA LOW CAL
Make and share this Simple Chicken and Pasta Primavera Low Cal recipe from Food.com.
Provided by TEJx3
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
- Heat to a boil.
- Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
- Add chicken and heat thoroughly.
- Serve over hot spaghetti noodles.
Nutrition Facts : Calories 483.3, Fat 10.2, SaturatedFat 3.2, Cholesterol 67.6, Sodium 586.7, Carbohydrate 61, Fiber 6.5, Sugar 5.1, Protein 35
GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chicken breasts, asparagus, cherry tomato, carrot, pepper, salt, penne pasta, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 929 calories, Carbohydrate 133 grams, Fat 18 grams, Fiber 8 grams, Protein 56 grams, Sugar 8 grams
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