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"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.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 580 calories, 30 g fat (18 g saturated fat), 151 mg cholesterol, 1,027 mg sodium, 39 g carbohydrate, 4 g fiber, 38 g protein.
Originally published as Chicken Pasta Primavera in Quick Cooking March/April 2002, p61
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 30, 2013 by Vivm
My family and I love this recipe. I have made it often.
Reviewed on Aug. 04, 2012 by 4angels9798
This was so fast and delicious. I used evaporated milk instead of the cream. Next time I make this, I will use more vegetables, adding more sauce as needed. YUM
Reviewed on Apr. 10, 2012 by AKB62
I used fresh cauliflower, evaporated milk instead of whipping cream (as suggested by another reviewer), and shredded Parmesan cheese. It was delicious!
Reviewed on May. 23, 2008 by lindamosakowski
A great wqy to get the taste, but not all the fat is to substitute Evaporated Milk for the Whipping Cream. You will retain the rich taste of the cream, without all the fat.
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© Reiman Media Group, LLC., 2013