Easy Alfredo Parmesan Chicken Primavera Recipes

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Steps:

• Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
• Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
• Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
• Serve.
• Enjoy!

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook vegetables in 2 Tbsp. water in large covered skillet on medium heat 8 min. or until crisp-tender. Stir in chicken and pasta sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.