Skillet Chicken Pasta Primavera Food

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 PASTA PRIMAVERA

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.

CHICKEN FETTUCCINE PRIMAVERA

Steps:

• Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
• Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
• Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
• Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.

SKILLET CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
• Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
• Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
• Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
• Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

SKILLET CHICKEN PASTA PRIMAVERA

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

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.

CHICKEN PASTA PRIMAVERA FOR WEEKDAYS

Steps:

• Prepare pasta according to package directions.
• Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes.
• Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
• Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.

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.

FREEZER BAG CHICKEN PRIMAVERA

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

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).

SAVORY CHICKEN PASTA PRIMAVERA

Steps:

• Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
• Add cream cheese spread and milk; cook and stir 3 min. or until heated through.
• Stir in pasta; sprinkle with Parmesan.