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Creamy Fettuccini Primavera Recipe

Creamy Fettuccini Primavera Recipe

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. YIELD: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

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.

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 Pairings

Full-Bodied White Wine

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