Chicken Bow-Tie Primavera

3-1/2 cups uncooked bowtie pasta
1 lb. chicken breasts, cubed
2/3 c. sliced carrots
1 Tbsp. olive oil
1 medium zucchini, halved and sliced
1 medium yellow squash, quartered and sliced
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 c. heavy whipping cream or half & half
1 c. shredded Parmesan cheese

Cook pasta according to package directions. Saute chicken and carrots in oil 5-6 minutes, until chicken is done. Add zucchini, yellow squash, seasoned salt and pepper. Cook til vegetables are tender, stirring occasionally. Add chicken. Drain pasta; add to skillet. Add cream and parmesan; cook until cheese is melted.

Note: An easier way to cook the vegetables is to add them to the pasta as it cooks -- add the carrots when there are 8 minutes cooking time left; add the zucchini and yellow squash when there are 5 minutes left. For dinner group, I will pre-cook the chicken (I like to grill it), and combine the cream, parmesan, seasoned salt and pepper so the sauce can be poured over the cooked vegetables, chicken and pasta.


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