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.


Creamy Chicken & Pasta

by 30  people

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 22 mins
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Ingredients
  • 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-sized
    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
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Egg Pasta Flour

Williams-Sonoma

Egg Pasta Flour

$6.95

Williams-Sonoma
Fiore Pasta

Williams-Sonoma

Fiore Pasta

$12.95

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Quinoa

Stonewall Kitchen

Quinoa

$6.95

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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: Calories 632, Total Fat 26 g, Saturated Fat 13 g, Cholesterol 137 mg, Sodium 599 mg. Percent Daily Values are based on a 2,000 calorie diet
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