Creamy Chicken and Pasta from Family Circle Magazine |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy but still healthy- goes together very quickly! Ingredients:
8 ounces penne |
3 small carrots, peeled and sliced into coins |
2 cups broccoli florets |
1 medium zucchini, sliced |
1 cup frozen peas |
1 lb chicken breast, cut into 1-inch pieces |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon canola oil |
3/4 cup heavy cream |
1 cup parmesan cheese, shredded |
1 pinch nutmeg |
Directions:
1. Directions.
2. 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.
3. 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.
4. 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.
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