Skillet Chicken Pasta Primavera

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is out of our local Fred Meyer magazine...this dish has a light, creamy sauce that cooks right in the skillet with the pasta..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (629.3 g)
  • Calories 887.9
  • Total Fat - 25.7 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 315.2 mg
  • Sodium - 1106.5 mg
  • Total Carbohydrate - 121.1 g
  • Dietary Fiber - 8.7 g
  • Sugars - 41.2 g
  • Protein - 43.3 g
  • Calcium - 218.2 mg
  • Iron - 5.7 mg
  • Vitamin C - 44.7 mg
  • Thiamin - 0.5 mg

Step 1

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165°F, about 5 minutes. Remove from pan; set aside.

Step 2

Return skillet to heat. Add remaining 1 tablespoon oil plus garlic. Cook about 1 minute. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes.

Step 3

Add asparagus and frozen vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, Parmesan cheese, lemon zest, lemon juice and half of the basil; stir until creamy (pasta will absorb liquid as it sits).

Step 4

Season with salt and pepper, to taste. Garnish with remaining basil.

Step 5

Serve, topped with additional Parmesan. Refrigerate any leftovers.

Tips & Variations


No special items needed.

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