Show Subscription Form




Creamy Fettuccini Primavera Recipe
Creamy Fettuccini Primavera Recipe photo by Taste of Home

Creamy Fettuccini Primavera Recipe

Publisher Photo
For a delicious way to get your family to eat their veggies, try this creamy pasta dish featuring crisp-tender veggies and juicy chunks of chicken.—Taste of Home Cooking School, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 package (16 ounces) fettuccine, cooked and drained
  • 1 cup small broccoli florets
  • 10 asparagus spears, trimmed and cut into 1-1/2-inch pieces
  • 2 tablespoons water
  • 2 boneless skinless chicken breast halves, cut into 1-inch strips
  • 6 tablespoons butter, divided
  • 1 small zucchini, sliced
  • 1 cup diagonally sliced carrots
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • 1/2 cup sweet red pepper strips
  • 1/2 cup sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups heavy whipping cream
  • 1/2 cup minced fresh parsley
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 1,182 calories, 75 g fat (42 g saturated fat), 248 mg cholesterol, 647 mg sodium, 96 g carbohydrate, 10 g fiber, 38 g protein.

Directions

  1. In a large saucepan, cook fettuccine according to package directions; drain. Meanwhile, place broccoli and asparagus in a small microwave-safe bowl. Add water; cover and cook on high for 2 minutes. Immediately rinse vegetables with cold water; drain thoroughly. Set aside.
  2. In a large skillet, stir-fry chicken in 2 tablespoons butter for 3 minutes or until no longer pink. Remove chicken from skillet and set aside.
  3. In same skillet, cook zucchini, carrots, mushrooms, snow peas, red pepper, green onions and garlic in remaining butter and olive oil until tender. Transfer vegetables, including broccoli and asparagus, to a large bowl. Season with salt and pepper.
  4. In same skillet, bring cream to a boil. Boil for 2-3 minutes, stirring constantly. Add cooked fettuccine and parsley to cream; toss until noodles are coated. Add fettuccine mixture to vegetables. Add chicken and toss to combine. Place on serving platter. Sprinkle with cheese. Yield: 4 servings.
Originally published as Fettuccine Primavera in Taste of Home Cooking School Collection Spring 2007, p54

Nutritional Facts

1 serving (1 cup) equals 1,182 calories, 75 g fat (42 g saturated fat), 248 mg cholesterol, 647 mg sodium, 96 g carbohydrate, 10 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 Creamy Fettuccini Primavera

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT