Best Pasta Fonzanoon Pasta Primavera With Chicken If You Prefer Recipes
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
PASTA FONZANOON - PASTA PRIMAVERA WITH CHICKEN, IF YOU PREFER
It was 1991 and for a few years I had been a semi-serious, self-taught student of cooking. I knew that the only way to "really do it" was to experiment. So, I went to the store and planned out my first experiment. This is the recipe for my very first dish that I ever prepared without using someone else's recipe. I liked it so much that when I was working in a restaurant that had on hand all the ingredients I required, I asked one of the cooks (a friend of mine from high school) to prepare it for me. He moved on to a higher class of cooking at a family owned Italian restaurant. On several occasions, while the owners were out of town and he had free reign over the restaurant, he made my dish the special of the day. Because he has a sense of humor, he called it "Pasta Fonzanoon". People who had a working definition of the word fonzanoon would ask him if he knew what it meant. He would inform them that he did, as a wry little smile came over his face, and they would order the dish and later compliment him on it, completely disregarding the fact that they also knew what a fonzanoon was. Years later, I realized that my great concoction was in fact nothing more than pasta prima vera with chicken.
Provided by ATM 67
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in a 10 quart (or larger) pot, a larger pot will make combining all ingredients easier later.
- After adding the pasta to the water and at the same time the pasta is cooking, in a non-stick skillet or sauté pan heat olive oil with garlic, basil and oregano. Once oil is warm, add chicken and about two minutes later add onion.
- When pasta is cooked, drain and rinse pasta with hot water, not warm.
- In the now empty pasta pot, transfer the oil, chicken and onion from the sauté pan.
- Squeeze lemon juice into the pot and add the juiced pieces of rind into pot as well (to add the flavor of the oil from skin to the dish. Ultimately, they should be removed not used for presentation purposes).
- Add wine, and mushrooms. Bring to wine a boil and reduce for about one minute.
- About a minute later, add the bell pepper and toss.
- About a minute later, add the roma tomatoes and toss.
- About a minute later, add the artichoke hearts, toss and heat for about one minute.
- Dish up and add parmesan to taste. Serve with Carolle Simmers' Killer Bread (Recipe #19322) and a salad.
- ** If you don't know what a fonzanoon is, but want to know, you can find a definition here. Be forewarned, it's kinda crass -- http://www.urbandictionary.com/define.php?term=fonzanoon.
Nutrition Facts : Calories 454.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 22.8, Sodium 255, Carbohydrate 73, Fiber 8.4, Sugar 5.4, Protein 23
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.
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