Chicken Pasta Primavera Recipe

5 9 16
Chicken Pasta Primavera Recipe
Chicken Pasta Primavera Recipe photo by Taste of Home
Publisher Photo

Chicken Pasta Primavera Recipe

Read Reviews
5 9 16
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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 cup: 580 calories, 30g fat (18g saturated fat), 151mg cholesterol, 1027mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 38g protein.

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  • 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.
Originally published as Chicken Pasta Primavera in Quick Cooking March/April 2002, p61

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Reviews forChicken Pasta Primavera

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MY REVIEW
Kathy User ID: 8972542 286846
Reviewed Apr. 18, 2018

"We really liked this and it will be a dish I will make many times!

After reading the reviews I decided to combine another recipe I had for Primavera, so glad I did. I made 1-1/2 cups Penne, quick cook in a skillet. In another skillet. I put 1 Tablespoon butter, 1 Tablespoon olive oil, 3 Tablespoons chopped garlic and about 5 chicken tenders cut up into bite size pieces (seasoned with s&p, garlic powder and Italian seasoning). I cooked on high heat until the chicken was no longer pink, about 4-5 minutes, stirring frequently. Then I added 2cups asparagus, chopped bite size, 1 cup thin sliced carrot, 1 cup cherry tomatoes, halved. Saute' about 2 minutes. Add 3/4 cup heavy whipping cream and 3/4 cup shaved Parmesan cheese. Stir until cheese melts, add the pasta stir until blended. Serve and enjoy!"

MY REVIEW
Nati82 User ID: 8252250 220227
Reviewed Feb. 10, 2015

"My family and I enjoyed this very much.... I doubled the portions and did as others suggested and used evaporated milk with 2 tsp of flour to thicken it. I added a chicken bouillon, onion powder and Italian seasoning to the chicken while it was cooking as well.....Delicious!"

MY REVIEW
debbie0310 User ID: 3837694 216913
Reviewed Jan. 4, 2015

"I made this tonight and it was very good. I will make it again. Next time I may substitute a California blend bag of vegetables that has broccoli, carrots, snap peas and califlower."

MY REVIEW
Incrediblehutch User ID: 4114346 131810
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
eulaboots User ID: 1558207 83486
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
Vivm User ID: 6173051 40980
Reviewed Mar. 30, 2013

"My family and I love this recipe. I have made it often."

MY REVIEW
4angels9798 User ID: 6476419 34408
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
AKB62 User ID: 5577602 40974
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!"

MY REVIEW
lindamosakowski User ID: 2953932 40969
Reviewed May. 23, 2008

"A great wqy to get the taste, but not all the fat is to substitute Evaporated Milk for the Whipping Cream. You will retain the rich taste of the cream, without all the fat."

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