CHICKEN PRIMAVERA
This creamy Chicken Primavera recipe is a fresh combination of vegetables, pasta, chicken and herbs in a light garlic Parmesan sauce!
Provided by Blair Lonergan
Categories Dinner
Time 37m
Number Of Ingredients 17
Steps:
- Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
- In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
- Add the chicken broth, increase the heat and bring the mixture to a boil.
- Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
- Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 462 kcal, Carbohydrate 41 g, Protein 22 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 332 mg, Fiber 3 g, Sugar 4 g
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
CREAMY LEMON CHICKEN PASTA PRIMAVERA
This Pasta Primavera with lemon, chicken and spring vegetables is perfect for any night of the week. That creamy sauce is all kinds of dreamy!
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Place the chicken on a cutting board in front of you.
- Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
- Season flour with salt, pepper and garlic powder (optional).
- Coat the chicken with the flour.
- Heat a large pan over medium heat. Add the butter and oil to the pan.
- Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
- Cook the lemon slices for a minute per side then remove.
- In the same pan, add another small knob of butter then add the onion and garlic.
- Saute for a few minutes then add the zucchini, asparagus and green beans.
- Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
- Simmer until the sauce has reduced slightly and the vegetables are cooked.
- Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
- Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 70 g, Protein 28 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 77 mg, Sodium 204 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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.
PASTA PRIMAVERA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
This Primavera uses fresh veggies from your garden (or in my case, the farmer's market) and turkey sausage. The sauce is a lot lighter and more refreshing than most primavera recipes and my husband and I love to have it in the summer for a healthy pasta dish. I have also successfully used sweet italian sausage here as well. It is from allrecipes.com and states to cut the raw turkey sausage into slices. But I brown it well, then cut it and proceed with the below instructions.
Provided by Jules127
Categories Poultry
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
- Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
- Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 435.9, Fat 17, SaturatedFat 4.7, Cholesterol 35.6, Sodium 753.3, Carbohydrate 51.1, Fiber 3.9, Sugar 6.9, Protein 19.9
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Provided by KATHYP100
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g
CREAMY PASTA PRIMAVERA
Fresh zucchini and asparagus team up with penne pasta, chicken and two kinds of cheese for a delicious way to get some veggies on the table.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly. Stir in Parmesan.
- Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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.
CREAMY PASTA PRIMAVERA -- EASY!
Thanks to Bert for the inspiration for this recipe, which is very easy to make if you need a quick meal. You can add any veggies you like to this dish.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large pot of water to boiling and throw in the pasta.
- Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
- Fry for about 30 seconds and then add the tomatoes.
- Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
- While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
- When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
- Blend with a hand blender to make the sauce smooth.
- Drain the pasta and toss with the sauce.
- Top with the veggies, green part of the spring onion and parmesan cheese if desired.
- Salt and pepper to taste.
LINGUINE WITH CREAMY CHICKEN PRIMAVERA
Carrots, peppers and peas lend lovely color to a rich pasta dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 9
Steps:
- Cook linguine as directed on package. Drain; cover to keep warm.
- Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
- Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
- Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.
Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1/6 of Recipe, Sodium 490 mg, Sugar 5 g
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