Saturday, February 7, 2009

Chicken Pasta Primavera

Serves: 4

2 c. uncooked spiral pasta
1 lb. boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
2 T. butter
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
3/4 c. half-and-half
1/2 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

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

Click here to see if there are any coupons available to go with this recipe!

Tips: This is a very tasty pasta dish and gets you your protein, veggies and carbs all in one skillet. I used fat free half-and-half to cut down on calories. The sauce was a little thin but still very flavorful. If you are looking for a very creamy sauce and aren't worried about calories, try using whipping cream in place of the half-and-half. I also shared this recipe at All the Small Stuff's Tuesday at the Table.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes


Alayna said...

We tried this recipe for dinner tonight. It was quick and easy, and very good! Even the kids liked it!

Post a Comment

I'd love to hear what you thought of a recipe or coupon! Feel free to share any tips you came across as you prepared your food.