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Skillet Chicken Pasta Primavera

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  • Prep 55 min
  • Total 1 hr 30 min
  • Servings 4
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Yes, it’s hard to believe how easy this creamy, veggie-packed chicken pasta is to make, or that you need only one skillet to make it, but what will surprise you most is how much your family will love it.
By Betty Crocker Kitchens
Updated May 3, 2017
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Ingredients

  • 1 package (14 oz) chicken tenders, cut into 1-inch pieces
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated lemon peel
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 8 oz farfalle (bow-tie) pasta
  • 2 medium carrots, cut into 1/2-inch slices
  • 2 cups trimmed 1-inch pieces asparagus (about 1 lb)
  • 6 oz cream cheese, softened and cut into 1-inch cubes
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 cup Cascadian Farm™ frozen organic sweet peas, thawed
Make With
Progresso Broth

Steps

  • 1
    Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 2
    In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
  • 3
    Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
  • 4
    Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
  • 5
    Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

Tips from the Betty Crocker Kitchens

  • tip 1
    Boneless skinless chicken breasts, cut into 1-inch pieces, can be substituted for the chicken tenders.
  • tip 2
    A sprinkling of chopped Italian (flat-leaf) parsley and additional grated Parmesan make a nice garnish to this dish.

Nutrition

630 Calories, 25g Total Fat, 40g Protein, 62g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
1400mg
58%
Potassium
620mg
18%
Total Carbohydrate
62g
21%
Dietary Fiber
6g
25%
Sugars
8g
Protein
40g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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