Turkey Or Chicken Primavera Food

CHICKEN PRIMAVERA

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.

TURKEY PRIMAVERA

Steps:

• Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
• Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
• Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

TURKEY FETTUCCINE PRIMAVERA

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Stir in bell pepper, zucchini and frozen peas; cook 4 to 6 minutes or until crisp-tender. Remove from skillet; set aside.
• In same 12-inch skillet, add hot water, milk, half-and-half and sauce mix (from Chicken Helper™ box); stir to combine. Stir in uncooked pasta (from Chicken Helper™ box) and turkey. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vegetables. Heat 1 to 2 minutes or until vegetables are hot. Remove from heat.
• Top with basil.

TURKEY PASTA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
• Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

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.

TURKEY (OR CHICKEN) PRIMAVERA

Steps:

• Cook the linguine in a large pot of boiling salted water until al dente; drain place into a large bowl and toss with a little oil or butter to prevent the pasta from sticking together; set aside.
• In a large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat.
• Add in fresh mushrooms and cook until all the liquid is released (about 7-8 minutes) leave in the skillet.
• Add in red bell pepper, green onions and garlic; saute for about 2-3 minutes; set aside.
• In a saucepan place the broccoli florets and zucchini; add in about 1-1/2 cups water; bring to a boil, reduce heat cover and simmer for about 2-3 minutes, or until JUST fork-tender; drain well and pat dry slightly with a paper towel.
• In a bowl mix together alfredo sauce with Italian seasoning (if using) add to the mushroom/bell pepper mixture with the broccoli, zucchini and cooked turkey or chicken.
• Add in 1/4 cup Parmesan cheese; toss all ingredients to combine, heat over low heat until heated through.
• Season with salt and pepper to taste.
• Serve over cook pasta and sprinkle with grated Parmesan cheese.

TURKEY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes., Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.

NEXT DAY TURKEY PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender., Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes., Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.