Creamy Chicken & Pasta
Recipe from Family Circle

Ready in just over 20 minutes, a rich Parmesan sauce with a hint of nutmeg coats chicken, penne pasta, and a colorful melange of vegetables.



by 42  people


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Servings: 4
Prep Time: 10 mins
Related Categories: Chicken, Pasta, Quick and Easy, Vegetables
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Ingredients
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    8   ounces 
    penne
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    3   small 
    carrots, peeled and sliced into coins
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    2   cups 
    broccoli flowerets
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    1   medium 
    zucchini, sliced
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    1   cup 
    frozen peas
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    1   pound 
    boneless, skinless chicken breasts, cut into 1-inch pieces
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1   tablespoon 
    canola oil
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    3/4  cup 
    heavy cream
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    1   cup 
    shredded Parmesan cheese
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    Pinch nutmeg

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.
Nutrition information
Per Serving: cal. (kcal) 632, Fat, total (g) 26, chol. (mg) 137, sat. fat (g) 13, sodium (mg) 599, Percent Daily Values are based on a 2,000 calorie diet
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