Best Chicken Pasta Primavera 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.

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.

CHICKEN PASTA PRIMAVERA

Steps:

• In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
• 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.
• While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.

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.

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.

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 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.

CHICKEN N PASTA PRIMAVERA

Steps:

• 1. 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.
• 2. 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.
• *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

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.

BBQ BAKED CHICKEN & CHEESY PASTA PRIMAVERA

Steps:

• Heat oven to 375ºF.
• Place chicken in shallow pan; sprinkle with cumin and hot sauce. Brush with barbecue sauce. Bake 20 min. or until chicken is done (165ºF).
• Meanwhile, prepare Dinner as directed on package. While Macaroni is cooking, heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
• Add prepared Dinner and basil to vegetable mixture; mix lightly. Serve with chicken.

CHICKEN AND PASTA PRIMAVERA

Steps:

• Cook pasta in boiling water until al dente. Drain.
• Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
• Stir pasta and chicken into cream sauce, and heat through.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

Steps:

• Bring 2 quarts of water to a boil in a stock pot.
• Add asparagus; cook 3 minutes. Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
• Cut the chicken crosswise into 1/4 inch wide strips.
• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken; saute 5 minutes.
• Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stir well to coat.
• Remove from heat; stir in basil, green onions, and parsley.

CREAMY PRIMAVERA CHICKEN AND PASTA

Steps:

• Cook pasta as directed on package, adding vegetables to the boiling water for the last 3 min. of the pasta cooking time. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add cream cheese, milk and seasoning; cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Drain pasta and vegetable mixture.
• Toss with chicken mixture and Parmesan cheese.

GARLIC CHICKEN PASTA PRIMAVERA

Steps:

• In a large skillet, over medium high heat, heat the olive oil; sauté chicken and garlic in olive oil seasoned with pepper, until chicken is no longer pink (5 minutes).
• Add vegetables, broth, basil, and cheese; simmer until most of the broth has cooked off (about 15 minutes).
• Mix vegetables with pasta and serve.

CHICKEN PASTA PRIMAVERA FOR WEEKDAYS

Steps:

• Prepare pasta according to package directions.
• Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes.
• Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
• Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.

LEFTOVER CHICKEN & CREAMY PASTA PRIMAVERA

Steps:

• 1. Cook the pasta in a large saucepan as directed.
• 2. Heat the dressing in a large skillet or frying pan over medium heat. Add in the chicken & veggies. Cook for about 10to 12 mins or until the chicken is done. Make sure to stir frequemntly.
• 3. Add in the broth & Neufchatel cheese. Cook for 1 min longer or until the cheese has melted. Also make sure to stir constantly. Stir in the Parmesan cheese.
• 4. Drain the pasta, return to the pan. Add in the chicken mixture & mix lightly. Cook for 1 min more or until heated all the way through.
• 5. Note: The sauce will thicken upon standing.

CHICKEN PASTA PRIMAVERA

Steps:

• Heat oil in a large, heavy, nonstick skillet or wok. Add the chicken and saute until opaque and nearly done. Remove and set aside to keep warm. Add carrots, broccoli and garlic to drippings still in skillet and saute briefly. Add dry basil now, with salt, cayenne and chicken stock. Cover and simmer for 2-3 minutes or until crisp-but-tender. Add wine and green onion. Saute briefly. Return chicken to pan and heat through. If using fresh basil, stir it in now. Toss the chicken mixture with noodles and pass the Parmesan. Makes 4 servings.

SIMPLE CHICKEN AND PASTA PRIMAVERA LOW CAL

Steps:

• Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
• Heat to a boil.
• Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
• Add chicken and heat thoroughly.
• Serve over hot spaghetti noodles.

DAIRY FREE CHICKEN PASTA PRIMAVERA (GLUTEN FREE)

Steps:

• Heat oil (I use canola oil here) reserving 2 tbs.
• Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
• Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
• Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
• Remove from heat and adjust seasoning with sea salt.
• Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
• Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
• Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
• Mix all together.
• Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
• Enjoy!

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.