Linguine With Creamy Chicken Primavera Recipes

Steps:

• In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
• Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
• Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

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:

• For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
• Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
• Bring a large pot of water to a rolling boil, and season with a handful of salt.
• For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
• Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.

Steps:

• Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
• Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.