Chicken Pasta Primavera Recipe
- 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
- 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.
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.
Reviews for Chicken Pasta Primavera
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.