Creamy Chicken Primavera
- Yield 6 servings
- 1 package whole wheat spaghetti
- 2 large Broccoli bunches
- 6 -- carrots, peeled
- 1 cup frozen cut green beans
- 1 -- Rotisserie chicken, deboned and cut into bite size pieces
- 5 tablespoons Butter, divided
- 5 tablespoons olive oil, divided
- 1/4 teaspoon pepper flakes
- 1/2 cup heavy whipping cream
- 1 cup Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- -- Salt and Pepper to taste
- 1 bunch flat leaf parsley
In a large pot cook pasta per package directions for firm pasta. While the pasta cooks cut the broccoli into little bite-size florets, removing the stems. Reserve stems. Add the broccoli florets the last 2 minutes of cooking time to the pasta and boil them with the pasta, then drain everything and return the pasta and broccoli to the pot, cover and set aside.
Cut the broccoli stems and the carrots into thin bite-size strips.
In a saute pan over medium high heat, melt 1 tbsp of butter and 1 tbsp of oil add the broccoli and carrots and saute until tender -crisp. Add the carrot/broccoli mixture to the pasta in the pot, cover and set aside.
Now add another tbsp of oil and butter to the pan and saute the green beans until also tender-crisp. Add the beans on top of the pasta and other vegetables. Cover and set aside.
Again using 1 tbsp of oil and butter now saute the chicken pieces until heated through and a little browned, season with the pepper flakes and a little salt and pepper to taste. Add the chicken to the pasta and vegetables in the pot. Cover and set aside.
Reduce the heat under the pan to medium add the remaining 2 tbsp of oil and butter and melt them, add the cream and 1/2 cup of Parmesan cheese and stir gently until the sauce thickens. Season with salt and pepper to taste and garlic powder. Pour the sauce over the paste and other ingredients in the pot and gently stir all to combine, if needed set over low heat to heat through. Chop the parsley.
To serve divide the pasta chicken vegetables mixture into individual bowls and sprinkle with parsley and Parmesan cheese.
Makes 6 servings