Chicken N Pasta Primavera Food

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CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

"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

2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 tablespoons butter
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
3/4 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

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.

CHICKEN 'N PASTA PRIMAVERA



Chicken 'N Pasta Primavera image

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

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

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

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

PASTA PRIMAVERA



Pasta Primavera image

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

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

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.

CREAMY CHICKEN PRIMAVERA



Creamy Chicken Primavera image

A creamy homemade sauce seasoned with basil and garlic coats this terrific combination of leftover chicken, pepper strips and pasta. "I love to make this dish...it's fast and easy," reports Lisa Dato of Franklin Park, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/4 cup chopped green onions
3 garlic cloves, minced
1/4 cup butter, cubed
2 cups heavy whipping cream
1 teaspoon dried basil
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 teaspoon salt
Hot cooked angel hair pasta

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.

Nutrition Facts : Calories 602 calories, Fat 57g fat (35g saturated fat), Cholesterol 230mg cholesterol, Sodium 197mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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

PASTA PRIMAVERA



Pasta Primavera image

Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties)
2 tablespoons butter
1 red onion, thinly sliced
1 red bell pepper, cut into 2-inch pieces (matchsticks)
1 orange bell pepper, cut into 2-inch pieces (matchisticks)
2 carrots, cut into 2-inch pieces (matchsticks)
1/2 cup grape tomatoes, cut in half
5 garlic cloves, smashed
1 bunch asparagus, cut into 2-inch pieces
1/4 cup olive oil
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence
2 teaspoons salt
2 teaspoons pepper
1/2 cup parmesan cheese, shredded

Steps:

  • On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
  • Roast at 450 degrees for 20 minutes, turning after 10 minutes.
  • Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
  • Sprinkle with parm cheese, adding more salt and pepper to taste if need!

Nutrition Facts : Calories 727.2, Fat 25.2, SaturatedFat 8.1, Cholesterol 26.3, Sodium 1454.8, Carbohydrate 102.3, Fiber 9.2, Sugar 10.4, Protein 24.3

CHICKEN 'N PASTA WITH VEGETABLES



Chicken 'N Pasta with Vegetables image

Toss mixed veggies, grilled chicken breast and bow-tie pasta, then stir in grated Parmesan cheese to make this dinnertime winner in under 20 minutes.

Provided by My Food and Family

Categories     Home

Time 18m

Yield Makes 4 servings.

Number Of Ingredients 5

1 Tbsp. olive oil
3 cups cut-up mixed fresh vegetables (red peppers, zucchini, broccoli, mushrooms)
1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips (about 2-1/2 cups)
2-1/4 cups farfalle (bow-tie pasta), cooked, drained
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
  • Add chicken and pasta; stir. Cook and stir 2 min. or until heated through.
  • Stir in cheese.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

PASTA PRIMAVERA



Pasta Primavera image

Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties)
2 tablespoons butter
1 red onion, thinly sliced
1 red bell pepper, cut into 2-inch pieces (matchsticks)
1 orange bell pepper, cut into 2-inch pieces (matchisticks)
2 carrots, cut into 2-inch pieces (matchsticks)
1/2 cup grape tomatoes, cut in half
5 garlic cloves, smashed
1 bunch asparagus, cut into 2-inch pieces
1/4 cup olive oil
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence
2 teaspoons salt
2 teaspoons pepper
1/2 cup parmesan cheese, shredded

Steps:

  • On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
  • Roast at 450 degrees for 20 minutes, turning after 10 minutes.
  • Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
  • Sprinkle with parm cheese, adding more salt and pepper to taste if need!

Nutrition Facts : Calories 727.2, Fat 25.2, SaturatedFat 8.1, Cholesterol 26.3, Sodium 1454.8, Carbohydrate 102.3, Fiber 9.2, Sugar 10.4, Protein 24.3

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