Chicken Pasta Primavera Recipe
Chicken Pasta Primavera Recipe photo by Taste of Home

Chicken Pasta Primavera Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
  • 3/4 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

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.

Directions

  1. 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.
  2. Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through. Yield: 4 servings.
Originally published as Chicken Pasta Primavera in Quick Cooking March/April 2002, p61

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Pasta Primavera

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 31, 2014

Made this tonight and was pleasantly surprised. Very tasty and simple to prepare. I didn't have heavy cream so took the suggestion of others and used evaporated milk and it still tasted yummy. Glad it helped to lessen the calorie count a little too. I might try adding a little extra sauce next time so it's a bit creamier. I wIll definitely be adding this to the rotation.

MY REVIEW
Reviewed Mar. 31, 2014

One of my favorite go-to meals. It is so easy to keep most of the ingredients on hand.

MY REVIEW
Reviewed Mar. 30, 2013

My family and I love this recipe. I have made it often.

MY REVIEW
Reviewed Aug. 4, 2012

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

MY REVIEW
Reviewed Apr. 10, 2012

I used fresh cauliflower, evaporated milk instead of whipping cream (as suggested by another reviewer), and shredded Parmesan cheese. It was delicious!

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