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Big Momma's Creamy Chicken and Pasta Primavera


My favorite dishes is Chicken Alfredo, especially a primavera!  For years, I was using jarred alfredo   Although this recipe does not save on calories and fat, it is low sodium and very tasty. 
sauces and many were very good, but the salt content was over the top.

3 boneless, skinless chicken breasts or 10-12 chicken tenders, chopped into 1-2 chunks
2 cups fresh mushrooms, cleaned and sliced
2 bell peppers, chopped into large pieces
2 Roma tomatoes, remove seeds and cut into ½ inch pieces
1 cup of baby spinach leaves, stems removed and leaves broken into half
2 Tablespoons olive oil
1 tablespoon garlic powder
½ teaspoon pepper
½ Tablespoon Italian seasoning blend (I use McCormick)
1 Tablespoon fresh parsley
½ cup butter
1 ½ cup heavy cream
½ Tablespoon minced garlic
2 cups of freshly grated Parmesan cheese (not the green can!)
½ teaspoon pepper
½ teaspoon paprika
16 ounces penne pasta or medium sea shell pasta, cooked and drained  (I boil the pasta for 9-10 minutes so that it is a little al dente (firm not crunchy)




Season chicken pieces with garlic powder and pepper. In a large skillet, heat olive oil and saute chicken for 4-5 minutes. Add mushrooms and bell peppers. Continue to saute for 4-5 more minutes.  You don’t want vegetables too soft.  Add tomatoes, spinach, Italian seasoning and parsley and stir to all is coated. Reduce to lowest heat. 

In a saucepan over medium heat, melt butter and add minced garlic.  Cook garlic for 2-3 minutes.  Add heavy cream and whisk well and let simmer for about 40 seconds.  Remove from heat and slowly add grated Parmesan cheese, whisking thoroughly.  Stir in pepper and paprika.  Pour over chicken and vegetables in skillet.  Coat well.  Add your pasta and toss.  Sprinkle a little more parsley over the top and enjoy!


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