Chicken Alfredo Primavera Recipes

Steps:

• 1. Prepare the pasta according to the instructions on the package.
• 2. While the pasta is cooking, shred the chicken and place it in a large skillet. Drain the tomatoes and add them in with the chicken. Cook on medium to heat through.
• 3. When pasta is almost ready, mix it into the skillet with the chicken and tomatoes. Stir to mix well. Cook on medium heat for about 10 minutes to mingle the flavors together.
• 4. Serve with grated or shredded parmesan cheese and garlic bread or rolls.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• 1. Season your chicken and grill. Set to the side. Saute your veggies in olive oil. Set to the side. Boil your pasta.
• 2. Preheat the oven to 350. As the pasta boil make your sauce. Drain and rinse your pasta and set in a large chaffer pan. Set aside and work on the sauce.
• 3. Add the cream and butter to a large pot and heat slowly until butter is melted. Add the the Parmesan. Add two jars of Alfredo sauce and 1/2 jar of vodka sauce. Simmer for 10 minutes.
• 4. Slice, dice or shred your Chicken (your choice) and add it to the pasta. Add 1/2 of the veggies. Add the sauce. Mix thoroughly.
• 5. Take the rest of the veggies and line it center the pasta dish. Surround it with the sauce from the 3rd alfredo jar.
• 6. Baked for 30 minutes and serve.

Steps:

• Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
• Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
• Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
• Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
• Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.