Chicken And Rice Primavera Food

CHICKEN PRIMAVERA

Steps:

• Serve a healthy, colorful dinner tonight with this delicious Chicken Primavera skillet. With Minute® Instant Brown Rice, cooking perfect grains is hassle-free and takes just 10 minutes! One-pan or skillet meals are perfect for nights when your routine is hectic. Top this dish with Parmesan and fresh herbs for an added Italian touch. Step 1
• Heat oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes, or until browned. Step 2
• Add broccoli, peas, carrot, onion, red bell pepper, yellow squash and garlic. Sauté for 5 minutes, or until vegetables are tender-crisp. Step 3
• Stir in broth, basil and pepper. Bring to a boil. Stir in rice. Return to boil. Step 4
• Reduce heat to low; cover and simmer for 10 minutes. Remove from heat. Let stand for 5 minutes. Stir in cheese.

CHICKEN & BROWN RICE PRIMAVERA

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook and stir 5 min. or until chicken is lightly browned.
• Add broth, vegetables and black pepper; stir. Bring to boil.
• Stir in rice. Return to boil; cover. Simmer on low heat 5 min. Remove from heat. Let stand 5 min. Stir in 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.

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 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.

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.

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.

CHICKEN AND RICE PRIMAVERA

Steps:

• Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
• Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
• Stir in broth; bring to a boil.
• Stir in rice.
• Return to boil.
• Reduce heat to low; cover and simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes; stir in 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.

RICE PRIMAVERA

Steps:

• In large saucepan cook mushrooms, scallions and celery in butter.
• Add water, rice, bouillon and seasoning; bring to boil.
• Reduce heat; cover and simmer 25 minutes.
• Add Parmesan, peas and carrots.
• Cook 5 minutes.

CREAMY CHICKEN & RICE PRIMAVERA SKILLET SIMMER

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook and stir 4 min. or until chicken is done.
• Add soup, vegetables and water; stir. Bring to boil.
• Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork. Stir in cheese.

SIMPLE CHICKEN AND PASTA PRIMAVERA LOW CAL

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.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

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.

CHICKEN & SHRIMP PRIMAVERA

Steps:

• Cook pasta as directed on package.
• While pasta is cooking, in a skillet heat oil, and add seasoned chicken.
• Cook until no longer pink. Remove from skillet and set aside.
• Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken.
• Sauté pepper and onion and garlic and set aside.
• In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes.
• Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).