Tuesday, May 19, 2009

Chicken Pasta Primavera

I made this dish for a sweet friend of mine and her family today.
I am so glad that it turned out so good,
I had never made it before.
There is always that chance you take when trying out a new recipe!
I hope her family enjoyed it as much as we did.

Chicken Pasta Primavera

-4 cups (1 lb.) uncooked spiral pasta
-3-4 chicken breasts, cubed
-2 garlic cloves, minced
-2 T. butter
-3 carrots peeled and sliced*
-1 1/2 cups cauliflower, cut up in bit-size pieces*
-1 1/2 cups broccoli, cut up in bit-size pieces*
*You can substitute the fresh vegies for frozen to make the meal easier to prepare.
-1 pint of whipping cream or 1 1/2 cups of made Shirley J Cream Soup Base
-3/4 cup grated Parmesan Cheese
-1 tsp. salt
-1/2 tsp. pepper
-1/4 cup of mozzerella cheese

To make:
-Cut up vegies if you are using fresh. Steam them in a little water for 4 minutes until they are crisp tender. Strain the water and set aside.
-Cook and drain pasta. Set aside.
-In a large skillet, saute the chicken and garlic in butter until chicken is no longer pink. Add the cream, salt, and pepper. Heat through.
-Add the Vegetables, pasta, and Parmesan cheese. Stir until combined.
-In a baking dish or oven safe serving bowl, pour all in. Top with the Mozzerella cheese.
-Heat through and melt cheese on top for about 5-10 minutes at 350 degrees.

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