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Chicken Pasta Primavera
Chicken Pasta Primavera

Chicken Pasta Primavera

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz cavatappi or fusilli pasta
2 green onions
4 tsp oil, divided
1-1/2 lb s. skinless boneless chicken breast halves, cut into 1 inch chunks
Salt & pepper
1 clove garlic, crushed with press
1 lb asparagus, trimmed and cut into 1 inch pieces
1 med red pepper, thinly sliced
1/2 cup heavy or whipping cream
1/4 tsp crushed red pepper
1/2 cup freshly grated parmesan cheese
1/4 cup loosely packed fresh basil leaves, thinly sliced
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Let's Make It
1
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2
Meanwhile, slice green onions; reserve 1 Tbsp. sliced dark green tops for garnish. In 12-inch skillet, heat 2 tsp. oil on medium-high until hot. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3
To same skillet, add remaining 2 tsp. oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 tsp. salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
4
To saucepot with pasta and reserved cooking water, add parmesan, chicken mixture, and basil; stir to combine. Before serving, garnish with reserved dark green onion.
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