CHICKEN ALFREDO PRIMAVERA
Alfredo primavera brings balance to two titans of the pasta world. The creaminess of alfredo sauce shines through, but an array of of fresh veggies makes it a more redeeming plate and makes each bite different.
Provided by luckytrim
Time 29m
Yield 4
Number Of Ingredients 15
Steps:
- Dredge chicken strips in flour and shake off excess. Saute chicken strips in 2 ounces of butter in large saute pan until browned on all sides. Add broccoli, cauliflower, carrots, celery, onions, and mushrooms. Add the remaining butter and heavy cream. Add the cheese and cook until cheese is melted. Add the scallions and tomatoes and simmer until vegetables are done. Adjust thickness of sauce with cream if necessary. Serve over cooked fettuccine.
Nutrition Facts :
CHICKEN ALFREDO PRIMAVERA
Tender slices of juicy chicken and seasonal veggies get tossed with bow-tie pasta and a creamy, cheese-y alfredo sauce.
Provided by One Sweet Mess
Time 35m
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
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 FETTUCCINE PRIMAVERA
Italian dinner ready in 25 minutes! Let Chicken Helper® and frozen vegetables speed up your preparation of this beautiful dinner meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 0 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
FREEZER BAG CHICKEN PRIMAVERA STIR-FRY
Primavera isn't just for pasta. With a little planned prep, you can have an instant chicken and vegetable stir-fry 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.
MY EASY ALFREDO PRIMAVERA
I like this recipe because it's fast and easy to make. I usually serve it with some baked or gilled chicken and garlic bread.
Provided by babygirl65
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to directions on package, drain and keep warm.
- Heat a large skillet or wok over high heat for 3 minutes. Add Olive oil and vegetables and stir fry for 3 - 4 minutes. Add garlic and stir-fry for 1 - 2 more minutes.
- Season, if needed, with salt and pepper. I use Natures Seasonings.
- Stir in Alfredo sauce and about 1/2 cup water. Stir mixture over high heat and bring to boil.
- Reduce heat to low and cook for 5 more minutes.
- Serve the Alfredo mixture over the hot pasta and top with fresh chopped basil.
Nutrition Facts : Calories 247, Fat 4.3, SaturatedFat 0.6, Sodium 4.2, Carbohydrate 43.7, Fiber 2, Sugar 1.6, Protein 7.8
CHICKEN 'N PASTA PRIMAVERA
Slices of chicken and a blend of veggies are simmered until just done in a creamy Alfredo sauce with fettuccine.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 53.1 g, Cholesterol 83.5 mg, Fat 25 g, Fiber 4.5 g, Protein 35.1 g, SaturatedFat 8.4 g, Sodium 669.1 mg, Sugar 2.8 g
EASY ALFREDO PARMESAN CHICKEN PRIMAVERA
How easy is this Easy Alfredo Parmesan Chicken Primavera? So easy you can make it on a weeknight-in less than half an hour.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook vegetables in 2 Tbsp. water in large covered skillet on medium heat 8 min. or until crisp-tender. Stir in chicken and pasta sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
- Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with cheese.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 3 g, Protein 26 g
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