creamy chicken primavera, sherry's
Sharon (Sherry) Casey van Grinsven shared this recipe. She notes: It's very easy to make ahead and deliver to others along with a salad and garlic bread! Enjoy!
No Image
prep time
cook time
method
Stove Top
yield
4 large servings
Ingredients
- 4 tablespoons butter, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2" strips
- 1 small clove garlic, minced
- 1 cup sliced mushrooms
- 1 cup thinly sliced zucchini
- 1/2 cup carrot strips
- 1/4 cup chopped onion
- 1 1/2 cups 4 cheese sauce (12 oz)
- 1 teaspoon chopped basil, or 2 t fresh basil
- 1/4 teaspoon dried oregano, crushed
- 1/2 teaspoon salt
- 4 teaspoons pepper
- 9 ounces fresh fettuccine (egg or spinach)
How To Make creamy chicken primavera, sherry's
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Step 1In large skillet melt 2 T butter. Add chicken and garlic. Saute 6-8 min. In separate skillet melt remaining butter and saute mushrooms, zucchini, carrots and onion until crisp-tender. Add flour, cheese sauce, vegetable mixture, basil, oregano, salt and pepper to chicken skillet. Blend gently. Heat over low heat 5 min, stirring occasionally. Cook fettuccine to directions. Drain. Serve chicken over hot fettuccine.
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Step 2Variations, depending on preferences of group you are serving: non mushroom lovers, substitute sweet peas for mushrooms. Non meat eaters, leave out chicken.
- 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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