Chicken Pasta Primavera

Name: Chicken Pasta Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

"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.

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.

Nutrition Facts

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

Originally published as Chicken Pasta Primavera in Quick Cooking March/April 2002

Reviews

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Average Rating:

Kathy

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!
Nati82

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!
debbie0310

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.
Incrediblehutch

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.
eulaboots

Mar 31, 2014

One of my favorite go-to meals. It is so easy to keep most of the ingredients on hand.
Vivm

Mar 30, 2013

My family and I love this recipe. I have made it often.
4angels9798

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
AKB62

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!
lindamosakowski

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.