CHICKEN PRIMAVERA
This creamy Chicken Primavera recipe is a fresh combination of vegetables, pasta, chicken and herbs in a light garlic Parmesan sauce!
Provided by Blair Lonergan
Categories Dinner
Time 37m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 462 kcal, Carbohydrate 41 g, Protein 22 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 332 mg, Fiber 3 g, Sugar 4 g
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.
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.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
TURKEY (OR CHICKEN) PRIMAVERA
If your alfredo sauce has spices already added to it then it might not be necessary to add in the Italian seasoning. Adjust all amounts to taste. If you like some heat then add in some dryed chili flakes to the red pepper mixure. This is also good using shrimp in place or turkey or chicken. My alfredo recipe#164953 works great with this recipe!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 541.6, Fat 17.5, SaturatedFat 7.2, Cholesterol 100.6, Sodium 232.9, Carbohydrate 51.6, Fiber 3.7, Sugar 4.2, Protein 44.3
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Provided by KATHYP100
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g
TURKEY PASTA PRIMAVERA
Whip up an easy skillet chicken and veggie topper for pasta. Dinner's ready in minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 65 mg, Fiber 6 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 5 g, TransFat 0 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.
NEXT DAY TURKEY PRIMAVERA
I make this recipe often around the holidays. It's a wonderful way to use leftover turkey without feeling like it's a "repeat" meal. I love pasta, and the creamy sauce in this primavera is so easy to make. -Robyn Hardisty, Lakewood, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499 calories, Fat 35g fat (21g saturated fat), Cholesterol 148mg cholesterol, Sodium 859mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
TURKEY PASTA PRIMAVERA
This is a fast, easy and satisfying recipe that uses a wide array of vegetables and leftover turkey. My kids will eat vegetables when they're in a sauce, so I'm always on the lookout for a new way to serve them.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 333 calories, Fat 8g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 348mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
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