Best Quinoa Primaveera With Chicken Spring Peas And Asparagus Recipes

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PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS



Pasta Primavera With Chicken and Asparagus image

This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.

Provided by Columbus Foodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb asparagus, cut into 1 inch slices
8 ounces uncooked penne pasta
1 teaspoon olive oil
12 ounces boneless skinless chicken breasts
1 cup shelled green peas
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 tablespoons green onions

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.

Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4

CREAMY QUINOA PRIMAVERA



Creamy Quinoa Primavera image

Make and share this Creamy Quinoa Primavera recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups uncooked quinoa
3 cups chicken broth or 3 cups vegetable broth
2 ounces cream cheese
1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried basil leaves
2 teaspoons butter or 2 teaspoons margarine
2 garlic cloves, finely chopped
5 cups assorted fresh vegetables, thinly sliced (such as asparagus, broccoli, carrot or zucchini)
2 tablespoons romano cheese, grated

Steps:

  • Rinse quinoa thoroughly; drain.
  • Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
  • Cover and simmer 10 to 15 minutes or until all broth is absorbed.
  • Stir in cream cheese and basil; cover and remove from heat.
  • Melt butter in 10-inch nonstick skillet over medium-high heat.
  • Cook garlic in butter about 30 seconds, stirring frequently, until golden.
  • Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
  • Toss vegetables and quinoa mixture together.
  • Top with Romano cheese.

Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 3.4, Cholesterol 15.6, Sodium 438.5, Carbohydrate 28.5, Fiber 3, Sugar 0.7, Protein 9.7

CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING



Chicken Quinoa Bowls with Balsamic Dressing image

I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! -Allyson Meyler, Greensboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
2/3 cup water
1/3 cup quinoa, rinsed
2 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive or coconut oil, divided
1/4 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 pound fresh asparagus, trimmed
1/4 cup plain Greek yogurt
1/2 teaspoon spicy brown mustard
1/2 medium ripe avocado, peeled and sliced
6 cherry tomatoes, halved

Steps:

  • Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

Nutrition Facts : Calories 491 calories, Fat 21g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 715mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 42g protein.

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