Easy Alfredo Parmesan Chicken Primavera Recipes

SKILLET CHICKEN PASTA PRIMAVERA

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

CREAMY CHICKEN PRIMAVERA RECIPE

Steps:

• Bring 4 cups of water to a boil. Add in pasta and cook until al dente.
• While pasta is cooking, in a large skillet or frying pan, add in olive oil and cook the chicken pieces.
• Once chicken is thoroughly cooked, add in cream, parmesan cheese, butter, carrots , onion, broccoli, and seasonings. Stir on medium heat until sauce begins to boil. Once it begins to boil, turn down the heat and let the sauce simmer, uncovered for 10 minutes.
• Stir in tomatoes, allowing them to simmer in the sauce for the last five minutes. Sauce will thicken as it simmers.
• Remove from heat and garnish with parsley.
• Serve immediately over cooked pasta.

CHICKEN PRIMAVERA

Steps:

• Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
• Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
• In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
• Add the chicken broth, increase the heat and bring the mixture to a boil.
• Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
• Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.

CHICKEN PRIMAVERA ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
• Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
• Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

EASY CHICKEN PRIMAVERA

Steps:

• Place broccoli and red peppers in large skillet. Add water; cover.
• Cook on medium heat 8 min. or until vegetables are crisp-tender. Add chicken and sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Place hot fettuccine in large serving bowl. Add chicken mixture; mix lightly. Top with the cheese.

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
• Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
• Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
• Serve.
• Enjoy!

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

EASY SKILLET CHICKEN PRIMAVERA

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

EASY 30-MINUTE CHICKEN PASTA PRIMAVERA RECIPE

Steps:

• Prepare pasta according to package directions. Drain, saving 1/2 cup of the pasta water and set aside.
• Cut the chicken breasts into bite sized pieces or strips and season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat then place the chicken into the skillet and cook for 3-4 minutes stirring regularly until lightly browned on the outside then remove from the pan.
• Add the carrots to the pan and cook for 1 minute stirring regularly.
• To the pan, add the green beans and cook an additional 1 minute.
• Add in the peas, garlic, and tomatoes and stir then top with chicken broth, lemon juice, and 1/2 cup of the pasta water.
• Bring to a boil then add the chicken back into the pan for another 3-4 minutes or until cooked through.
• Mix in the cooked pasta and cheese and stir until the cheese has melted and the mixture is well combined.
• Serve with additional cheese and fresh chopped parsley as a garnish.

EASY CHICKEN PASTA PRIMAVERA

Steps:

• Cook the pasta according to package directions till al dente.
• Season the chicken breast with salt and pepper.
• Heat a tablespoon of olive oil in a large pan and slide in the chicken breast. Cook on both sides for 4-5 minutes each till the chicken breast is cooked through.
• Remove the chicken breast and let it rest. Once rested for 4-5 minutes, slice the breast or cut it into small bite sized pieces based on your preference and set aside while you cook the pasta.
• In the same pan, add the remaining oil and garlic. Saute the garlic till fragrant and add broccoli and asparagus. Cook on medium high heat for 2-3 minutes and add the remaining vegetables. Saute the vegetables for another 2-3 minutes and add the cooked pasta, italian seasoning blend, salt, pepper and heavy cream. Toss everything well till the cream coats the pasta and mix in the chicken.
• Top with grated parmesan and serve immediately.

CHICKEN PARMESAN ALFREDO

Steps:

• Preheat oven to 400°F Dip chicken in egg, then bread crumbs combined with paprika, coating well.
• In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes.
• Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated and sprinkle with grated parmesan cheese if desired.

EASY ALFREDO PARMESAN CHICKEN PRIMAVERA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook vegetables in 2 Tbsp. water in large covered skillet on medium heat 8 min. or until crisp-tender. Stir in chicken and pasta sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with cheese.

CHICKEN 'N PASTA PRIMAVERA

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
• Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.

CHICKEN ALFREDO PRIMAVERA

Steps:

• Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.