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Creamy Fettuccini Primavera

 Creamy Fettuccini Primavera
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
4 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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

2 of 2

Creamy Fettuccini Primavera (continued)

Directions (continued)

  • thoroughly. Set aside.
  • 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.
  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.