Chickenveggiepastaprimavera Recipes

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.

CHICKEN 'N PASTA PRIMAVERA

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.

EASY CHICKEN PASTA PRIMAVERA

Steps:

• Cook the pasta according to package directions till al dente.
• Season the chicken breast with salt and pepper.
• Heat a tablespoon of olive oil in a large pan and slide in the chicken breast. Cook on both sides for 4-5 minutes each till the chicken breast is cooked through.
• Remove the chicken breast and let it rest. Once rested for 4-5 minutes, slice the breast or cut it into small bite sized pieces based on your preference and set aside while you cook the pasta.
• In the same pan, add the remaining oil and garlic. Saute the garlic till fragrant and add broccoli and asparagus. Cook on medium high heat for 2-3 minutes and add the remaining vegetables. Saute the vegetables for another 2-3 minutes and add the cooked pasta, italian seasoning blend, salt, pepper and heavy cream. Toss everything well till the cream coats the pasta and mix in the chicken.
• Top with grated parmesan and serve immediately.

EASY CHICKEN-PASTA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
• While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
• Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

CREAMY PASTA PRIMAVERA WITH CHICKEN AND SAUSAGE

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.

PASTA PRIMAVERA WITH CHICKEN

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender. , Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese.

CHICKEN PASTA PRIMAVERA

Steps:

• Cook spaghetti.
• While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
• Stir in chicken; heat through.
• Drain spaghetti, add to chicken mixture and toss to coat.
• Sprinkle with Parmesan to serve.

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.

VEGETARIAN PASTA PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
• Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
• Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

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.

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY

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!