Creamy Chicken and Pasta from Family Circle Magazine
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g penne
- 3 small carrots, peeled and sliced into coins
- 473.18 ml broccoli florets
- 1 medium zucchini, sliced
- 236.59 ml frozen peas
- 453.59 g chicken breast, cut into 1-inch pieces
- 2.46 ml salt
- 1.23 ml black pepper
- 14.79 ml canola oil
- 177.44 ml heavy cream
- 236.59 ml parmesan cheese, shredded
- 0.25 ml nutmeg
directions
- Directions.
- 1. Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.
- 2. Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.
- 3. Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>