Chicken Primavera

Everyone loves this creamy pasta dotted with colorful veggies from our garden.

Rating:

★★★★★ 11 votes

Comments:

70 Comments

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Notes from the Test Kitchen:
Who's ready for creamy deliciousness?! This is one fabulous go-to casserole recipe... Enjoy!

Ingredients

1Garlic Cream Sauce: Drizzle a little olive oil in pan, add garlic and saute for just a moment or two so as not to burn the garlic. Add the flour, cooking for a moment. Then add the half and half, wine, and spinach to the flour mixture. Bring to a boil. Add Parmesan and stir until blended. Set aside.
2Primavera: Cut chicken breast so they are even thickness and take the tips off. Save the extra bits for another dish.
3Add to a bowl with a little bit of olive oil, salt, and pepper. Coat evenly and then grill. Cut into chunks.
4Dice or chop your veggies and saute in a little bit of olive oil, salt, and pepper until they are soft. You can use other favorite veggies like zucchini and yellow squash, broccoli. Ideas are unlimited. If your kids don't like those then dice them finer. I am not a fan of zucchini or the squash but I can tolerate them cut small. :)
5Mix together your cooked pasta, cooked chicken chunks and veggies and the sauce. Spread into a baking dish and cover with cheese.
6Bake for 25 minutes at 350 degrees or until cheese is brown and dish is bubbly hot.