Best Chicken And Rice Primavera Recipes

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CHICKEN AND RICE PRIMAVERA



Chicken and Rice Primavera image

This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 lb boneless skinless chicken breast, cut into thin strips
1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon dried basil leaves
1 1/2 cups broccoli florets (fresh or frozen)
1 cup frozen green pea, thawed
1 small carrot, cut into julienne strips
1 small red onion, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups instant brown rice, uncooked
1/4 cup freshly grated parmesan cheese

Steps:

  • Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
  • Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
  • Stir in broth; bring to a boil.
  • Stir in rice.
  • Return to boil.
  • Reduce heat to low; cover and simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes; stir in cheese.

EASY SKILLET CHICKEN PRIMAVERA



Easy Skillet Chicken Primavera image

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

Provided by vog2009

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 6

Number Of Ingredients 13

½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g

RICE PRIMAVERA



Rice Primavera image

Make and share this Rice Primavera recipe from Food.com.

Provided by TSpoon in UT

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup mushroom, sliced
1/2 cup scallion, sliced
1/2 cup celery, sliced
3 tablespoons butter
3 cups water
1 1/2 cups uncooked long grain rice
5 teaspoons instant chicken bouillon
1 teaspoon italian seasoning
1/2 cup grated parmesan cheese
1/2 cup green peas
1/2 cup grated carrot

Steps:

  • In large saucepan cook mushrooms, scallions and celery in butter.
  • Add water, rice, bouillon and seasoning; bring to boil.
  • Reduce heat; cover and simmer 25 minutes.
  • Add Parmesan, peas and carrots.
  • Cook 5 minutes.

Nutrition Facts : Calories 275.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 22.6, Sodium 214.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.8, Protein 7.9

LEMON CHICKEN PRIMAVERA



Lemon Chicken Primavera image

This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. -Mary Linda King, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened., Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 5g fiber), Protein 35g protein.

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