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

Chicken Pasta Primavera Recipe

Read Reviews (6)
4.92 6
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.

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

Reviews for Chicken Pasta Primavera(6)

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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