Best Spicy Cheesy Chicken Pasta Primavera Recipes

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 PASTA PRIMAVERA

Steps:

• Cook pasta according to the directions on the package.
• In the meantime, heat oil in a large 14-inch skillet set over medium-high heat.
• Season chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes.
• To the chicken, add zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
• Stir in garlic and continue to cook for 3 minutes, stirring occasionally.
• Stir in the wine and scrape up all the browned bits from the bottom of the pan.
• Add cream and cook for 1 minute.
• Drain the cooked pasta; stir pasta into the skillet. Taste for salt and adjust accordingly.
• Remove from heat.
• Top with parmesan cheese.
• Garnish with basil.
• Serve.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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 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.

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.

SPICY CHEESY CHICKEN PASTA PRIMAVERA

Steps:

• Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
• Add cream cheese spread and milk; cook and stir 3 min. or until sauce is blended and heated through.
• Stir in spaghetti and shredded cheese.

CHEESY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.
• Add garlic, onion, zucchini and mushrooms. Cook until tender.
• Stir in flour. Gradually stir in milk, whisking until smooth.
• Cook, stirring constantly, until mixture boils and thickens.
• Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta.
• Serve immediately.