CHICKEN PENNE PRIMAVERA RECIPES

Name: Chicken Penne Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1 tablespoon lemon pepper seasoning; 2 tablespoons olive oil; 3 cups whole wheat penne, uncooked; 2 tablespoons olive oil; 1/2 lb asparagus, cut into 1-inch pieces; 1 cup baby carrots, halved; 1 cup broccoli floret; 1 tablespoon lemon pepper seasoning; 1/2 tablespoon italian seasoning; 1/2 lb mushroom, quartered; 1/4 cup frozen sweet peas (or fresh); 2 garlic cloves, crushed; 1 lemon, juice and zest of; 1/4 cup dry white wine or 1/4 cup chicken stock; 1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk; 3 tablespoons cornstarch; 1/8 cup cold water; 1/3 cup parmesan cheese, grated

CHICKEN PENNE PRIMAVERA RECIPE - FOOD.COM

Chicken Penne Primavera Recipe - Food.com image

This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon pepper seasoning
2 tablespoons olive oil
3 cups whole wheat penne, uncooked
2 tablespoons olive oil
1/2 lb asparagus, cut into 1-inch pieces
1 cup baby carrots, halved
1 cup broccoli floret
1 tablespoon lemon pepper seasoning
1/2 tablespoon italian seasoning
1/2 lb mushroom, quartered
1/4 cup frozen sweet peas (or fresh)
2 garlic cloves, crushed
1 lemon, juice and zest of
1/4 cup dry white wine or 1/4 cup chicken stock
1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk
3 tablespoons cornstarch
1/8 cup cold water
1/3 cup parmesan cheese, grated

Steps:

Heat large skillet over medium-high heat.
Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
In a large stockpot cook pasta according to directions on package.
Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
Add mushrooms, peas and garlic, then remove from heat.
Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
Return to burner and heat to boiling for 2 minutes, stirring constantly.
Remove from heat, add cheese, pasta and chicken, mix well and serve.

Nutrition Facts : Calories 506.5, FatContent 15, SaturatedFatContent 3.9, CholesterolContent 76.8, SodiumContent 222.4, CarbohydrateContent 53.3, FiberContent 6.2, SugarContent 6, ProteinContent 41

CHICKEN AND PENNE PRIMAVERA RECIPE - BETTYCROCKER.COM

Chicken and Penne Primavera Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

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 , CarbohydrateContent 37 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 36 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 4 g, TransFatContent 0 g

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