EASY CHICKEN PRIMAVERA RECIPE RECIPES

CHICKEN PASTA PRIMAVERA RECIPE | ALLRECIPES

Chicken Pasta Primavera Recipe | Allrecipes image

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

Provided by Joy

Categories Meat and Poultry Chicken Breast Pasta

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

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, CarbohydrateContent 49.9 g, CholesterolContent 58.7 mg, FatContent 17 g, FiberContent 4.8 g, ProteinContent 29.1 g, SaturatedFatContent 4.5 g, SodiumContent 578.4 mg, SugarContent 4.9 g

EASY CHICKEN-PASTA PRIMAVERA RECIPE - BETTYCROCKER.COM

Easy Chicken-Pasta Primavera Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 580 , CarbohydrateContent 45 g, CholesterolContent 140 mg, FatContent 1 , FiberContent 4 g, ProteinContent 39 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 610 mg

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