Italian Chicken Primavera Food
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
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
CREAMY CHICKEN PRIMAVERA
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
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.
GARLIC CHICKEN PASTA PRIMAVERA
Make and share this Garlic Chicken Pasta Primavera recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over medium high heat, heat the olive oil; sauté chicken and garlic in olive oil seasoned with pepper, until chicken is no longer pink (5 minutes).
- Add vegetables, broth, basil, and cheese; simmer until most of the broth has cooked off (about 15 minutes).
- Mix vegetables with pasta and serve.
Nutrition Facts : Calories 609.6, Fat 17.6, SaturatedFat 5, Cholesterol 47.3, Sodium 380.5, Carbohydrate 80.6, Fiber 7.4, Sugar 1.7, Protein 32.3
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
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