Garlic Chicken Primavera Recipe 455

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CHICKEN PRIMAVERA



Chicken Primavera image

This creamy Chicken Primavera recipe is a fresh combination of vegetables, pasta, chicken and herbs in a light garlic Parmesan sauce!

Provided by Blair Lonergan

Categories     Dinner

Time 37m

Number Of Ingredients 17

½ lb. dry penne pasta
1 cup broccoli florets
1 tablespoon olive oil
1 boneless, skinless chicken breast (about 8 ounces)
Kosher salt and ground black pepper, to taste
3 tablespoons salted butter
2 cloves garlic, minced
4 asparagus spears, chopped
½ cup diced zucchini
¼ cup diced sweet bell pepper
8 cherry tomatoes, halved
¼ cup chicken broth, or more as needed
½ cup heavy cream, at room temperature
½ cup finely-grated Parmesan cheese
½ cup frozen peas, thawed
¼ cup minced fresh chives (or sub with thinly-sliced green onions)
2 tablespoons chopped fresh basil leaves (or sub with 1 teaspoon dried basil)

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.

Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 462 kcal, Carbohydrate 41 g, Protein 22 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 332 mg, Fiber 3 g, Sugar 4 g

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY



Garlic Chicken Primavera Recipe by Tasty image

Here's what you need: olive oil, garlic, chicken breasts, asparagus, cherry tomato, carrot, pepper, salt, penne pasta, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, chopped
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomato, halved
1 cup carrot, sliced
1 teaspoon pepper
1 teaspoon salt
4 cups penne pasta
1 cup parmesan cheese

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!

Nutrition Facts : Calories 929 calories, Carbohydrate 133 grams, Fat 18 grams, Fiber 8 grams, Protein 56 grams, Sugar 8 grams

CHICKEN PRIMAVERA



Chicken Primavera image

Simmer spring vegetables and chunks of chicken in a rich tomato sauce to serve over whole-grain fettuccine. Round out the meal with a seasonal fresh fruit salad.

Yield Serves 8; 1 cup pasta and 3/4 cup chicken mixture per serving

Number Of Ingredients 14

1 teaspoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium red onion, chopped
2 ounces mushrooms, such as cremini (brown), sliced
2 medium garlic cloves, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
16 ounces dried whole-grain fettuccine
2 cups cubed cooked skinless chicken breasts, cooked without salt, all visible fat discarded
1 cup frozen green peas

Steps:

  • In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the zucchini, yellow squash, onion, mushrooms, and garlic for 3 to 4 minutes, or until the squashes and onion are tender-crisp, stirring occasionally.
  • Stir in the tomatoes with liquid, broth, oregano, pepper, and red pepper flakes. Increase the heat to medium high and bring to a simmer. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally.
  • Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Pour into a large bowl and cover to keep warm.
  • Stir the chicken and peas into the zucchini mixture. Increase the heat to medium and cook for 5 to 10 minutes, or until the chicken and peas are heated through, stirring occasionally. Serve over the pasta.
  • Use this recipe as a springboard for experimentation. A few possibilities are using asparagus for one or both types of squash, substituting green onions for red, trying thyme instead of oregano, and/or replacing the fettuccine with whole-grain bowtie pasta.
  • Cooking with no-salt-added tomatoes can really make a difference in sodium: On average, one cup of regular canned tomatoes contains 300 mg more than the same amount of tomatoes canned without added salt!
  • (Per serving)
  • Calories: 299
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 30mg
  • Sodium: 59mg
  • Carbohydrates: 51g
  • Fiber: 10g
  • Sugars: 6g
  • Protein: 22g
  • Calcium: 64mg
  • Potassium: 522mg
  • 3 starch
  • 1 vegetable
  • 1 1/2 very lean meat

GARLIC CHICKEN PASTA PRIMAVERA



Garlic Chicken Pasta Primavera image

Make and share this Garlic Chicken Pasta Primavera recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces pasta, cooked & drained
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 lb boneless chicken breast, diced
1/4 teaspoon pepper
1 (16 ounce) package frozen vegetables (I like the asparagus stir fry blend vegetables in this)
1/2 cup chicken broth
1 teaspoon basil
1/2 cup parmesan cheese, shredded

Steps:

  • In a large skillet, over medium high heat, heat the olive oil; sauté chicken and garlic in olive oil seasoned with pepper, until chicken is no longer pink (5 minutes).
  • Add vegetables, broth, basil, and cheese; simmer until most of the broth has cooked off (about 15 minutes).
  • Mix vegetables with pasta and serve.

Nutrition Facts : Calories 609.6, Fat 17.6, SaturatedFat 5, Cholesterol 47.3, Sodium 380.5, Carbohydrate 80.6, Fiber 7.4, Sugar 1.7, Protein 32.3

GARLIC CHICKEN PRIMAVERA RECIPE - (4.5/5)



Garlic Chicken Primavera Recipe - (4.5/5) image

Provided by Katecooks

Number Of Ingredients 10

2 Tbsp. olive oil
3 cloves garlic, chopped
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomatoes, halved
1 cup carrots, sliced
1 tsp pepper
1 tsp salt
4 cups cooked penne
1 cup Parmesan

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!

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

"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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.

EASY SKILLET CHICKEN PRIMAVERA



Easy Skillet Chicken Primavera image

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

Provided by vog2009

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 6

Number Of Ingredients 13

½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g

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