Best Primavera Pasta Skillet Recipes
SKILLET CHICKEN PASTA PRIMAVERA
Yes, it's hard to believe how easy this creamy, veggie-packed chicken pasta is to make, or that you need only one skillet to make it, but what will surprise you most is how much your family will love it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 630, Carbohydrate 62 g, Cholesterol 115 mg, Fat 4, Fiber 6 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1/2 g
PRIMAVERA PASTA SKILLET
Spaghetti sauce, Parmesan and mozzarella come together with your choice of fresh vegetables to make this quick and easy Primavera Pasta Skillet.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 4 servings, about 1-3/4 cups each.
Number Of Ingredients 5
Steps:
- Mix vegetables, sauce and 2 cups water in 12-inch skillet. Bring to boil.
- Stir in pasta. Reduce heat to medium-low; cover.
- Simmer 15 minutes or until pasta is tender. Sprinkle with cheeses; cover. Cook 2 minutes or until cheeses are melted.
Nutrition Facts : Calories 510, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
SKILLET CHICKEN PASTA PRIMAVERA
Yes, it's hard to believe how easy this creamy, veggie-packed chicken pasta is to make, or that you need only one skillet to make it, but what will surprise you most is how much your family will love it.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 630, Carbohydrate 62 g, Cholesterol 115 mg, Fat 4, Fiber 6 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1/2 g
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