Creamy Chicken And Pasta From Family Circle Magazine - cooking recipe

Ingredients
    8 ounces penne
    3 small carrots, peeled and sliced into coins
    2 cups broccoli florets
    1 medium zucchini, sliced
    1 cup frozen peas
    1 lb chicken breast, cut into 1-inch pieces
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon canola oil
    3/4 cup heavy cream
    1 cup parmesan cheese, shredded
    1 pinch nutmeg
Preparation
    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.

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