Creamy Garlic Pasta Primavera |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo. Ingredients:
1 tablespoon olives or 1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into bite-size strips |
1/3 cup water |
1 (24 ounce) bag green giant frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce |
1/3 cup whipping cream |
1/3 cup diced red bell pepper |
1/2 cup shredded parmesan cheese |
1/4 cup chopped fresh basil leaf, if desired |
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. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
3. 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.
4. High Altitude (3500-6500 ft): After stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. Cover and cook 5 to 7 minutes.
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