Best Creamy Chicken Primavera Sherrys Recipes

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CREAMY CHICKEN PRIMAVERA



Creamy Chicken Primavera image

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

1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/4 cup chopped green onions
3 garlic cloves, minced
1/4 cup butter, cubed
2 cups heavy whipping cream
1 teaspoon dried basil
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 teaspoon salt
Hot cooked angel hair pasta

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.

CHICKEN PRIMAVERA



Chicken Primavera image

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

½ lb. dry penne pasta
1 cup broccoli florets
1 tablespoon olive oil
1 boneless, skinless chicken breast (about 8 ounces)
Kosher salt and ground black pepper, to taste
3 tablespoons salted butter
2 cloves garlic, minced
4 asparagus spears, chopped
½ cup diced zucchini
¼ cup diced sweet bell pepper
8 cherry tomatoes, halved
¼ cup chicken broth, or more as needed
½ cup heavy cream, at room temperature
½ cup finely-grated Parmesan cheese
½ cup frozen peas, thawed
¼ cup minced fresh chives (or sub with thinly-sliced green onions)
2 tablespoons chopped fresh basil leaves (or sub with 1 teaspoon dried basil)

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

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