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chicken primavera

★★★★★ 11
Jenny_U avatar
a recipe by
Jenny Unternahrer
@Jenny_U
Wayland, IA

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

Blue Ribbon Recipe

Who's ready for creamy deliciousness?! This is one fabulous go-to chicken casserole recipe. It takes a little time to make, but it's well worth it. The homemade garlic cream sauce is full of cheesy flavor. Grilled chicken adds a touch of smoky flavor, while onions and peppers give this casserole a bit of freshness. A hearty, cheesy dinner that can be served with a side salad and garlic bread. This is a great casserole-type dish but made with all fresh ingredients. If you like mushrooms they would be a great addition with fresh basil on top.

— The Test Kitchen @kitchencrew
►
★★★★★ 11
serves 6-8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chicken primavera

  • PRIMAVERA
  • 3 - 4
    skinless boneless chicken breasts
  • 1 Tbsp
    olive oil
  • salt and pepper
  • 1/2
    onion
  • 1/2
    green pepper
  • 1/2
    yellow pepper
  • 12 oz
    favorite pasta, cooked
  • 1 c
    Italian blend cheese or mozzarella
  • GARLIC CREAM SAUCE
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    all-purpose flour
  • 1/2 tsp
    garlic, minced
  • 1/2 c
    white wine (less if yours is strong flavored)
  • 1/3 c
    frozen chopped spinach
  • 2 c
    half and half
  • 1 - 1 1/2 c
    shredded Parmesan (not the stuff in the shaker)

How To Make chicken primavera

Test Kitchen Tips
You can easily bake or pan-fry the chicken if it's not grilling season.
  • Chicken in a bowl with oil and seasonings.
    1
    Cut chicken breast so they are even in thickness for grilling. Add to a bowl with a little bit of olive oil, salt, and pepper. Boil pasta to box directions and set aside.
  • Grilling chicken breasts.
    2
    Heat and grill chicken breasts until done. Set them aside while preparing the sauce.
  • Olive oil in a pan with flour and garlic.
    3
    Garlic Cream Sauce: Drizzle about 1 Tbsp olive oil in a 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 until bubbling.
  • Adding half and half.
    4
    Then add the half and half, slowly, whisking to prevent lumps.
  • Adding wine to the skillet.
    5
    Add wine whisking to prevent lumps.
  • Adding spinach to the skillet.
    6
    Add spinach to the flour mixture and bring to a boil until the sauce begins to thicken.
  • Parmesan cheese added to the sauce.
    7
    Once the sauce has thickened, stir in Parmesan until blended. Stir in salt and pepper to taste. Remove from heat and set aside.
  • Onions and peppers in a skillet.
    8
    Dice or chop your onions and bell peppers. In a separate pan, saute in a little bit of olive oil until they are soft.
  • Diced chicken, onions, and peppers added to the cream sauce.
    9
    Dice chicken and add it to the garlic cream sauce along with the cooked onions and bell peppers.
  • Stirring pasta into the cream sauce.
    10
    Add pasta and stir until everything is mixed well.
  • Mixture poured into a baking dish and sprinkled with cheese.
    11
    Spread into a 9x13 baking dish and cover with cheese. Bake for 25 minutes at 350 degrees or until the cheese is brown and the dish is bubbly hot.
  • Chicken Primavera on a plate with salad and a roll.
    12
    Note: You can use other favorite veggies like zucchini and yellow squash, broccoli, mushrooms, etc. Ideas are unlimited. If your kids don't like those then dice them finer. I am not a fan of zucchini or squash but I can tolerate them cut small.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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