THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Chicken Pasta Primavera

 
Many people believe the pasta primavera is an Italian dish, but it isn’t. Primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s in a cooking 
contest in Canada.  This is my version of several on the internet.  I have added the prepared mustard because of the rich flavor it adds.  





2 cups uncooked penne or spiral pasta
1 pound boneless skinless chicken breasts, cubed and lightly seasoned with garlic powder, pepper, and seasoned salt
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced (2 tablespoons minced garlic from store)
1 medium red bell pepper, diced
1 package (16 ounces) frozen carrots-broccoli-cauliflower blend, thawed
1 cup heavy whipping cream
1 cup grated Parmesan cheese (fresh—not the green shaker jar)
1 tablespoon spicy prepared mustard
1 teaspoon seasoned salt
½  teaspoon pepper

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute chicken that has been seasoned with garlic powder, pepper and seasoned salt in 1 tablespoon butter and olive oil until chicken is no longer pink. Push to side of skillet.  Add the other tablespoon of butter and the red bell peppers and garlic; cook 2 minutes longer. Mix with chicken. Add the vegetables and reduce to low.  Cook for 4-5 minutes. And cream and prepared mustard; cook until vegetables done but still a bit crisp. 


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