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How To make Chicken Pasta Primavera
1/2 lb boneless skinless chicken breast halves
cut in
1" strips
1 c broccoli florets
1/2 c carrots :
cut in 1/4" strips
1 garlic clove finely chopped
1 1/2 c fettucine :
cooked
2 tbsps grated Parmesan cheese
2 tbsps ranch salad dressing
2 tbsps half and half
1/8 tsp dried basil
Place chicken, broccoli, carrot and garlic in 1-quart microwaveable casse role. Cover tightly and microwave on high for 5-6 minutes, stirring afte r 3 minutes, until vegetables are tender and chicken is no longer pink in center.
Add remaining ingredients; toss. Microwave on high 1-1/2 minutes or unti l hot.
How To make Chicken Pasta Primavera's Videos
Pasta Primavera | Knorr® Recipe
Try an inspirational vegetable dish like our tasty Pasta Primavera. Watch Chef Einav transform everyday ingredients along with Knorr® Pasta Sides™ - Alfredo, to create a Family Favorite vegetable pasta primavera.
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How to Make Chicken Primavera
A how-to video from Fratelli's Italian Restaurant demonstrating how to make their recipe for Chicken Primavera!
Chicken Pasta Primavera | 30 - Min Recipe | Pasta Primavera
Chicken Pasta Primavera | 30 - Min Recipe | Pasta Primavera
#chickenprimavera#pastaprimavera#exlporewithsu
Primavera mean springtime in Italian, which makes this dish a popular choice in summer or springtime but the dish can be made any time of the year.
When I think of pasta, I think of something that's al dente infused with deliciously rich sauce and vegetables and you can use any pasta and any vegetables of your choice. Unlike heavy cream fettuccine, pasta primavera is made with light sauce or light lemon Parmesan sauce or cheese of choice.
This Primavera Pasta is a quick 30 minutes recipe incorporated with a simple soy sauce.
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List of Ingredients:
Boneless chicken (cut in strips)
1/2 Tsp all purpose seasoning
1/2 Tsp smoked paprika
1 /2 Tsp Chinese spice
1 tsp black pepper
30mls Olive oil
3 cloves Shredded garlic
1 large parsnip
2 Onions (red + white)
Bunch Green beans
1/2 cup Cherry tomatoes
Diced bell pepper (any colour
1 medium Summer squash
1 1/2 cup pasta fusilli
Sauce:
1 tbsp Lemon Juice
1 1/2 soy sauce
1tsp chilli flakes
1 small cube
10 mls olive oil
20 mls water
1 Tsp thyme
Garnish
Parmesan
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Timestamp:
Chicken Pasta Primavera - 00:00
Intro - 00:11
Prepping the Pasta - 00:15
Prepping sauce - 00:30
Seasoning Chicken - 01:06
Prepping Chicken - 01:50
Prepping Vegetables - 03:01
Combining Chicken, Pasta & Vegetables
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Chicken Chow Mein Recipe :
Creamy Pasta recipe :
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Chicken Pasta Primavera | 30 - Min Recipe | Pasta Primavera
How to Make Chicken Pasta Primavera Recipe
Chicken Pasta Primavera | 30 - Min Recipe
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Chicken Pasta Primavera - Healthy Recipe Channel
This Chicken Pasta Primavera is very light and tasty for a Pasta dish, if you are learning how to make pasta or just getting into Italian cooking this is a real easy one. It is a very light sauce and loaded with delicious vegetables. I love easy pasta recipes that are healthy like this one. I feel like I can indulge in some carbs and some rich tasting food with out going over board with too much fat and carbohydrates in the same dish. This recipe uses chicken breast which as you guys know is very lean and protein packed. I also use a good amount and variety of veggies and not too much oil. The sauce is very light and flavorful. I hope you guys enjoy the video and give it a try at home.
How to Make No Cream Pasta Primavera | Dinner Recipes | Allrecipes.com
Roast spring veggies in olive oil and herbs before tossing with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. Any of your favorite spring vegetables will do! A beautiful and refreshing dish. Get the recipe for No-Cream Pasta Primavera:
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.