Monday, April 18, 2011

Chicken Pasta Primavera

I found this recipe years ago in a  Taste of Home Quick Cooking magazine. We all love it and it's a snap to prepare. I always double the recipe for the six of us, and there are never any leftovers.


    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


    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. Yield: 4 servings.

This post is linked to Tuesdays At The Table
Tempt My Tummy Tuesday,  Tasty Tuesday

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