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
CHICKEN PASTA PRIMAVERA
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
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
ITALIAN CHICKEN PRIMAVERA
With chopped plum tomatoes, zucchini and artichoke hearts, this Italian Chicken Primavera is truly a vegetable lover's dream come true.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 3 servings, about 2 cups each.
Number Of Ingredients 8
Steps:
- Cook and stir tomatoes, zucchini, artichokes and garlic in large nonstick skillet on medium-high heat 5 min. or until zucchini is crisp-tender.
- Add chicken and basil; stir. Cook 5 min. or until heated through, stirring occasionally.
- Serve over the hot spaghetti; sprinkle with cheese.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 23 g
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.
EASY CHICKEN PRIMAVERA
Turning your favorite pasta dish into creamy chicken primavera is as easy as adding flavorfully seasoned and ready-to-serve chicken breast strips.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1730 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 5 g, Protein 38 g
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.
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
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
EASY CHICKEN PASTA PRIMAVERA
Easy Chicken Pasta Primavera is a delicious weeknight dinner recipe that's loaded with veggies and super simple to make!
Provided by Richa Gupta
Categories Main
Number Of Ingredients 13
Steps:
- Cook the pasta according to package directions till al dente.
- Season the chicken breast with salt and pepper.
- Heat a tablespoon of olive oil in a large pan and slide in the chicken breast. Cook on both sides for 4-5 minutes each till the chicken breast is cooked through.
- Remove the chicken breast and let it rest. Once rested for 4-5 minutes, slice the breast or cut it into small bite sized pieces based on your preference and set aside while you cook the pasta.
- In the same pan, add the remaining oil and garlic. Saute the garlic till fragrant and add broccoli and asparagus. Cook on medium high heat for 2-3 minutes and add the remaining vegetables. Saute the vegetables for another 2-3 minutes and add the cooked pasta, italian seasoning blend, salt, pepper and heavy cream. Toss everything well till the cream coats the pasta and mix in the chicken.
- Top with grated parmesan and serve immediately.
Nutrition Facts : Calories 544 kcal, Carbohydrate 62 g, Protein 28 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 75 mg, Sodium 115 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE
This 30-minute chicken pasta primavera recipe is a sure hit with your family! Fast and easy, it's loaded with chicken, vegetables, pasta, and plenty of cheese!
Provided by Katie Hale
Categories Pasta
Time 25m
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
- Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
- Add the carrots to the pan and cook for 1 minute stirring regularly.
- To the pan, add the green beans and cook an additional 1 minute.
- Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
- Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
- Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
- Serve with additional cheese and fresh chopped parsley as a garnish.
Nutrition Facts : Calories 624 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 49 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 421 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
LEMON CHICKEN PRIMAVERA
I found this recipe in a booklet I picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. of sodium. Which I think is an insane amount of sodium.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 35m
Yield 1 1/2 Cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
- Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
- Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
- Cook chicken breast strips until no longer pink. Approximately 8 minutes.
- Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
- When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
- You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.
CHICKEN AND RICE PRIMAVERA
This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
FREEZER BAG CHICKEN PRIMAVERA
Primavera isn't just for pasta. With a little planned prep, you can have an instant chicken and vegetable combo that has all the flavors of the iconic dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the butter, mustard, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the green beans, tomatoes and peppers and toss to coat. Cover with plastic wrap and microwave until the green beans are crisp-tender and still bright green, about 2 minutes. Remove the plastic wrap and let cool completely.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Sprinkle with the parsley and Parmesan and serve with a piece of baguette.
CHICKEN & SHRIMP PRIMAVERA
Make and share this Chicken & Shrimp Primavera recipe from Food.com.
Provided by AFWifey
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
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).
Nutrition Facts : Calories 753, Fat 44.8, SaturatedFat 18.3, Cholesterol 199.2, Sodium 1190.1, Carbohydrate 57.1, Fiber 7.5, Sugar 3.4, Protein 32.5
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 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.
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- Add the tomatoes, zucchini, yellow squash, and bell pepper to the sheet pan and drizzle with 1 tablespoon of oil, 1 teaspoon Kosher salt, and a 1/2 teaspoon black pepper. Toss to combine and set aside until ready to use.
- On a work surface, pat the chicken breasts dry with a paper towel, drizzle with 1 tablespoon of olive oil, and season with 2 teaspoons Kosher salt and 1 teaspoon of black pepper.
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