pasta primavera with chicken
(1 RATING)
This is one of my own recipes. I started with a simple white sauce and ended up with this! My family really enjoyed it, and I hope yours will too!
No Image
prep time
10 Min
cook time
35 Min
method
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yield
6 serving(s)
Ingredients
- 2 - chicken breasts, boneless and skinless
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cloves garlic, crushed
- 2 cups milk, 2%
- 4 ounces cream cheese
- 3/4 cup grated parmesean cheese
- 1/2 teaspoon basil, dried
- 1/2 teaspoon parsley flakes
- 16 ounces frozen california blend vegetables, defrosted
- 1 small zucchini
- 8 ounces pkg. bow-tie pasta, cooked as directed
- - salt and pepper to taste
How To Make pasta primavera with chicken
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Step 1CUT CHICKEN INTO STRIPS AND STIR FRY IN EVOO UNTIL NO LONGER PINK; SET ASIDE.
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Step 2MELT BUTTER IN LARGE SKILLET SET ON MED-LOW HEAT. ADD CRUSHED GARLIC, THEN ADD FLOUR; MIX WELL. SLOWLY ADD MILK AND CONTINUE STIRRING UNTIL CREAMY AND SAUCE BEGINS TO THICKEN. ADD CREAM CHEESE; STIR UNTIL MELTED. STIR IN PARMESEAN CHEESE. TURN HEAT DOWN TO LOW. ADD SEASONINGS, AND CHICKEN; CONTINUE TO STIR OCCASIONALLY AS PASTA COOKS.
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Step 3HEAT ENOUGH WATER IN A LARGE SAUCE PAN TO BOIL PASTA. COOK PASTA AS DIRECTED ON PACKAGE. WHILE WAITING FOR WATER TO BOIL; CUT THE ZUCCHINI INTO BITE SIZED CHUNKS AND ADD TO WHITE SAUCE, ALONG WITH VEGETABLE BLEND.
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Step 4AFTER PASTA IS TENDER, DRAIN WATER. SERVE WITH SAUCE. TOP WITH MORE PARMESEAN CHEESE IF DESIRED.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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