Creamy Garlic Pasta Primavera
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 Tbsp||vegetable oil|
|1 lb||boneless, skinless chicken breast cut into bite sized pieces (about 2 large breasts)|
|24 oz||frozen bag of bird's eye or green giant corkscrew pasta with vegetables (such as broccoli, carrots, snap peas, etc.) i bought the bag that had the "built in" cheese sauce. was awesome!|
|1/3 c||heavy whipping cream|
|1/2 c||shredded parmesan cheese (not grated)|
|garlic powder to taste|
|dried basil to taste (or fresh, if you have it)|
In a 12 inch skillet, heat oil over medium-high heat. Add chicken, cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
Stir in water and frozen pasta-vegetable mixture. Cover; cook 6-8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and cook 2 to 3 minutes or until hot.
Turn off heat. Stir in cheese. Let stand 2-3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded parmesan cheese if desired.