Skillet Chicken Pasta Primavera
Recipe: #37175
June 28, 2021
Categories: Chicken, Angel Hair, Asparagus One-Pot Meal, No Eggs, Frozen Vegetables, Boneless Pieces, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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