Best Chicken Pasta Primavera For Weekdays Recipes

EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE

Steps:

• Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
• Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
• Add the carrots to the pan and cook for 1 minute stirring regularly.
• To the pan, add the green beans and cook an additional 1 minute.
• Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
• Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
• Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
• Serve with additional cheese and fresh chopped parsley as a garnish.

CHICKEN PRIMAVERA

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.

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 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.

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.

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!

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.

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.

CREAMY LEMON CHICKEN PASTA PRIMAVERA

Steps:

• Place the chicken on a cutting board in front of you.
• Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
• Season flour with salt, pepper and garlic powder (optional).
• Coat the chicken with the flour.
• Heat a large pan over medium heat. Add the butter and oil to the pan.
• Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
• Cook the lemon slices for a minute per side then remove.
• In the same pan, add another small knob of butter then add the onion and garlic.
• Saute for a few minutes then add the zucchini, asparagus and green beans.
• Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
• Simmer until the sauce has reduced slightly and the vegetables are cooked.
• Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
• Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and 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.

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.