Creamy Garlic Pasta Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 lb chicken breasts, boneless skinless, cut into bite-size strips |
6 oz broccoli |
6 oz sugar snap peas |
6 oz carrots |
2 tbsp pesto sauce |
1 cup pasta, small shell, uncooked |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 cup whipping cream |
1/3 cup diced red bell pepper |
1/2 cup shredded parmesan cheese |
1 chopped fresh basil leaves to taste |
Directions:
1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
2. Cook pasta al dente according to package direction.
3. Cut broccoli, sugar snap peas, and carrots into desired lengths.
4. Stir in vegetable, onion powder, and garlic powder. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream, pasta, pesto, and bell pepper; cook 2 to 3 minutes or until hot.
5. Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
6. Makes about 1 3/4 cup per serving.
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