Best 20 Chicken Primavera Recipes

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Indulge in the vibrant flavors of Italy with our delectable Chicken Primavera recipe. This classic dish combines succulent chicken breasts with a medley of fresh, colorful vegetables, all enveloped in a luscious white wine sauce. Relish the sweetness of bell peppers, the delicate crunch of asparagus, and the earthy notes of mushrooms, harmoniously blended with tender chicken. Served over a bed of al dente pasta or rice, Chicken Primavera offers a delightful balance of flavors and textures, making it a perfect choice for a satisfying and healthy meal.

In addition to the classic Chicken Primavera recipe, we present tantalizing variations to suit diverse tastes and preferences. For a vegetarian delight, try our Primavera Pasta, featuring an array of roasted vegetables bathed in a creamy pesto sauce. Craving a zesty twist? Our Lemon-Garlic Chicken Primavera bursts with citrusy brightness, while the Chicken Primavera with Sun-Dried Tomatoes adds a Mediterranean flair with its tangy, umami-rich flavors. And for a quick and easy weeknight meal, our One-Pot Chicken Primavera combines all the essential ingredients in a single pot for effortless cooking and minimal cleanup.

With its vibrant colors, tantalizing flavors, and nutritious ingredients, Chicken Primavera is a culinary journey to the heart of Italy. Embark on this culinary adventure with our curated collection of recipes, and discover the joy of creating this timeless classic in your own kitchen.

Here are our top 20 tried and tested recipes!

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

CREAMY CHICKEN PRIMAVERA



Creamy Chicken Primavera image

A creamy homemade sauce seasoned with basil and garlic coats this terrific combination of leftover chicken, pepper strips and pasta. "I love to make this dish...it's fast and easy," reports Lisa Dato of Franklin Park, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/4 cup chopped green onions
3 garlic cloves, minced
1/4 cup butter, cubed
2 cups heavy whipping cream
1 teaspoon dried basil
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 teaspoon salt
Hot cooked angel hair pasta

Steps:

  • In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.

Nutrition Facts : Calories 602 calories, Fat 57g fat (35g saturated fat), Cholesterol 230mg cholesterol, Sodium 197mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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 ALFREDO



Chicken Primavera Alfredo image

Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.

Provided by Carrie Asta-Pyros

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 6

Number Of Ingredients 13

1 pound fettuccine pasta
¼ cup butter
2 skinless, boneless chicken breast halves, cut into strips
1 clove garlic, minced, or more to taste
4 ounces sliced fresh mushrooms
1 green bell pepper, sliced
1 red bell pepper, sliced
½ cup butter
1 pint heavy whipping cream
½ cup grated Parmesan cheese
1 (8 ounce) package cream cheese, cut into pieces
salt and ground black pepper to taste
1 egg, beaten

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.

Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g

SKILLET CHICKEN PASTA PRIMAVERA



Skillet Chicken Pasta Primavera image

Yes, it's hard to believe how easy this creamy, veggie-packed chicken pasta is to make, or that you need only one skillet to make it, but what will surprise you most is how much your family will love it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 15

1 package (14 oz) chicken tenders, cut into 1-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons grated lemon peel
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz farfalle (bow-tie) pasta
2 medium carrots, cut into 1/2-inch slices
2 cups trimmed 1-inch pieces asparagus (about 1 lb)
6 oz cream cheese, softened and cut into 1-inch cubes
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 cup Cascadian Farm™ frozen organic sweet peas, thawed

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.

Nutrition Facts : Calories 630, Carbohydrate 62 g, Cholesterol 115 mg, Fat 4, Fiber 6 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1/2 g

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

A wonderful dish with lots of herbs and your favorite pasta. Serve with garlic bread sticks.

Provided by Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 16

1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into bite size pieces
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ cup grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.

Nutrition Facts : Calories 468.9 calories, Carbohydrate 49.9 g, Cholesterol 58.7 mg, Fat 17 g, Fiber 4.8 g, Protein 29.1 g, SaturatedFat 4.5 g, Sodium 578.4 mg, Sugar 4.9 g

VELVEETA® EASY CHICKEN PRIMAVERA



VELVEETA® Easy Chicken Primavera image

Chicken? Check. VELVEETA? Yup! Veggies? They're here too. Bonus: This simple skillet meal can be ready in just 30 minutes!

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 30m

Yield 6

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut in bite-size pieces
3 cups water
1 (12 ounce) package tri-color rotini pasta, uncooked
2 cups broccoli florets
½ pound VELVEETA®, cut into 1/2-inch cubes
1 teaspoon dried basil leaves
1 teaspoon black pepper
2 small tomatoes, coarsely chopped

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 4 min. or until chicken is no longer pink.
  • Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender.
  • Add broccoli, VELVEETA and seasonings; stir. Cook 5 min. or until VELVEETA is completely melted, stirring frequently. Stir in tomatoes.

Nutrition Facts : Calories 417.2 calories, Carbohydrate 49.5 g, Cholesterol 68.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 6 g, Sodium 610.4 mg, Sugar 5.9 g

CHICKEN 'N PASTA PRIMAVERA



Chicken 'N Pasta Primavera image

Slices of chicken and a blend of veggies are simmered until just done in a creamy Alfredo sauce with fettuccine.

Provided by Bird's Eye

Categories     Trusted Brands: Recipes and Tips     Birds Eye®

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
1 pound boneless, skinless chicken, thinly sliced
1 (12 ounce) bag Birds Eye® Recipe Ready Primavera Blend
1 cup prepared Alfredo pasta sauce
8 ounces fettuccine, cooked according to package directions

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.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 53.1 g, Cholesterol 83.5 mg, Fat 25 g, Fiber 4.5 g, Protein 35.1 g, SaturatedFat 8.4 g, Sodium 669.1 mg, Sugar 2.8 g

CREAMY PASTA PRIMAVERA WITH CHICKEN AND SAUSAGE



Creamy Pasta Primavera with Chicken and Sausage image

An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations! This pairs well with a fresh salad, warm bread and olive oil for dipping, and a fresh fruit mix of strawberries, blueberries, raspberries, and pineapple.

Provided by Caleb Johnson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 8

Number Of Ingredients 13

3 tablespoons butter, or as needed
1 skinless, boneless chicken breast, chopped
½ pound bratwurst sausage, cut into chunks
1 teaspoon dried basil
1 teaspoon dried oregano
1 small head broccoli, chopped
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 red bell pepper, chopped
1 pound dry fettuccine pasta
1 (24 ounce) jar garlic and herb pasta sauce (such as Hunts®)
14 ½ ounces homestyle Alfredo sauce (such as Prego®)
1 tablespoon minced garlic

Steps:

  • Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
  • Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
  • Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

Nutrition Facts : Calories 594 calories, Carbohydrate 61.9 g, Cholesterol 58.9 mg, Fat 31 g, Fiber 6.2 g, Protein 19.6 g, SaturatedFat 12.5 g, Sodium 1161.8 mg, Sugar 12.6 g

EASY CHICKEN-PASTA PRIMAVERA



Easy Chicken-Pasta Primavera image

Love fettuccine? Check out this version with chicken and veggies and all the trimmings!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Number Of Ingredients 9

4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Steps:

  • Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
  • While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
  • Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.

CHICKEN FETTUCCINE PRIMAVERA



Chicken Fettuccine Primavera image

Italian dinner ready in 25 minutes! Let Chicken Helper® and frozen vegetables speed up your preparation of this beautiful dinner meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

1 lb boneless skinless chicken breasts
2 tablespoons margarine or butter
2 1/2 cups milk
1 1/2 cups hot water
1 box Chicken Helper™ fettuccine Alfredo
2 cups Frozen Broccoli Cuts
1 cup frozen sweet peas
1/2 cup julienne-cut carrots (from 10-oz bag)
Shredded fresh Parmesan cheese, if desired
Fresh basil leaves, if desired

Steps:

  • Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
  • Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 0 g

PASTA PRIMAVERA WITH CHICKEN



Pasta Primavera with Chicken image

Canned soup, frozen vegetables and other kitchen staples bring this popular family meal together in no time. Simply add a green salad and some garlic bread, and dinner is ready.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

6 ounces uncooked spaghetti
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup water
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen California-blend vegetables, thawed
4 cups cubed cooked chicken breast
3 tablespoons grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender. , Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 342 calories, Fat 5g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 526mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN AND PENNE PRIMAVERA



Chicken and Penne Primavera image

Looking for a filling pasta recipe for dinner? Then check out this Italian- style cheesy pasta and chicken breasts dish that's made easily on a stove top in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 1/2 cups uncooked penne or mostaccioli pasta (5 1/4 oz)
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced zucchini
1 cup sliced yellow summer squash
1 cup cut (2 inch) fresh asparagus spears
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh basil leaves
1/3 cup shredded Parmesan cheese (1 1/3 oz)
Coarsely ground black pepper, if desired

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
  • Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g

CHICKEN N PASTA PRIMAVERA



Chicken N Pasta Primavera image

[DRAFT]

Provided by Food Network

Time 25m

Yield 4 Servings

Number Of Ingredients 5

1 Tbsp. olive oil
1 lb. boneless skinless chicken, thinly sliced
1 bag (12 oz.) Birds Eye® Recipe Ready Primavera Blend
1 cup prepared Alfredo pasta sauce
8 oz. fettuccine, cooked according to package directions

Steps:

  • 1. 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.
  • 2. 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.
  • *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

LINGUINE WITH CREAMY CHICKEN PRIMAVERA



Linguine with Creamy Chicken Primavera image

Carrots, peppers and peas lend lovely color to a rich pasta dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 9

6 oz. uncooked linguine or fettuccine
1 lb. chicken breast strips for stir-frying
1 cup sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1/2 medium red bell pepper, cut into thin bite-sized strips
1 (9-oz.) pkg. frozen sugar snap peas
1 (16-oz.) jar Alfredo pasta sauce
1/4 cup dry white wine or milk
3 tablespoons chopped fresh basil

Steps:

  • Cook linguine as directed on package. Drain; cover to keep warm.
  • Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
  • Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
  • Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.

Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1/6 of Recipe, Sodium 490 mg, Sugar 5 g

CHICKEN PRIMAVERA



Chicken Primavera image

Italian dinner ready in 30 minutes featuring chicken, pasta and veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 tablespoon olive oil
1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces
1 cup julienne carrots (from 10-oz bag)
1/2 medium yellow bell pepper, cut into 1-inch pieces
2 cups cubed deli rotisserie chicken (from 2-lb chicken)
1 bottle (16 oz) olive oil-and-vinegar dressing
1 cup grape tomatoes, cut in half
2 tablespoons finely chopped fresh basil leaves

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
  • Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.

Nutrition Facts : Calories 820, Carbohydrate 62 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 5 g, Protein 40 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1 1/2 g

LEMON CHICKEN PRIMAVERA



Lemon Chicken Primavera image

Enjoy this chicken pasta dinner made ready in just 25 minutes! Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

12 oz uncooked fettuccine
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 package (9 oz) frozen grilled or cooked chicken breast strips
1 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
1 teaspoon lemon-pepper seasoning
2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons chopped fresh basil
2 teaspoons grated lemon peel
1/3 cup shredded Parmesan cheese (1 1/3 oz)

Steps:

  • Cook and drain fettuccine as directed on package; cover to keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
  • In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g

IMPOSSIBLY EASY CHICKEN PRIMAVERA PIE



Impossibly Easy Chicken Primavera Pie image

Italian dinner ready in 45 minutes! Enjoy this impossibly easy chicken pie made using frozen asparagus - a mild and flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 1/2 cups cut-up cooked chicken
1 box (9 oz) frozen asparagus cuts, thawed, well drained
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, well drained
1/3 cup grated Parmesan cheese
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, asparagus, stir-fry mixture and cheese in pie plate.
  • In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 105 mg, Fiber 1 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

CHICKEN AND RICE PRIMAVERA



Chicken and Rice Primavera image

This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 lb boneless skinless chicken breast, cut into thin strips
1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon dried basil leaves
1 1/2 cups broccoli florets (fresh or frozen)
1 cup frozen green pea, thawed
1 small carrot, cut into julienne strips
1 small red onion, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups instant brown rice, uncooked
1/4 cup freshly grated parmesan cheese

Steps:

  • Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
  • Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
  • Stir in broth; bring to a boil.
  • Stir in rice.
  • Return to boil.
  • Reduce heat to low; cover and simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes; stir in cheese.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
  • Use fresh, seasonal vegetables: Primavera means "spring" in Italian, so this dish is traditionally made with fresh, spring vegetables. If you can, try to use vegetables that are in season for the best flavor.
  • Cook the vegetables until they are tender but still have a bit of a bite: You don't want to overcook the vegetables, or they will become mushy. Cook them until they are tender but still have a bit of a bite to them.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so make sure you use a good quality oil. Extra virgin olive oil is the best choice, but you can also use a good quality regular olive oil.
  • Season the dish to taste: Season the dish with salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as oregano, basil, or thyme.

Conclusion:

Chicken primavera is a delicious and healthy dish that is perfect for a weeknight meal. It is made with fresh, seasonal vegetables, and it is cooked in a flavorful sauce. This dish is also relatively easy to make, and it can be tailored to your own liking. If you are looking for a light and healthy meal that is packed with flavor, then chicken primavera is the perfect dish for you.

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