Pasta Primavera with Chicken
Delicious pasta with chicken and vegetables, Easy, Cheap, Quick, and Delicious!
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- 500 grams chicken breast, cooked and cut into cubes
- 1 red bell pepper, yellow, green, and orange
- 1/2 bags frozen vegetable, (any combination Primavera/julienne)
- 2 packages spaghetti
- 2 tablespoons sour cream, or Cream Cheese
- 1 cup water, or milk
- salt, and pepper to taste
- Parmesan cheese, grated
- 1 clove garlic, finely chopped
- 1/2 onions, finely chopped
- vegetable oil
- 1 tablespoon butter, or margarine
- 3 tablespoons butter, extra for the pasta
- water, to cook the pasta
Preparation
30h
0 mins
Low
- Heat butter or margarine in a skillet with vegetable oil, and sauté the onion that we had previously chopped, allowing it to change color a little and then add the garlic that was also chopped.
- Cut the bell pepper into strips or julienne, not too thick but not too thin either. Add to the skillet with the onion and garlic.
- Then add half of the bag of frozen vegetables to the skillet to sauté. When the vegetables start to become tender, add the chicken that we will have previously cut into cubes.
- Season to taste with salt and pepper, add the cream or cream cheese and stir very well, then add water or milk and cover the skillet.
- Let the liquid evaporate and stir constantly, check the seasonings and ensure it tastes good. Keep an eye on the skillet.
- While our chicken and vegetables are cooking, put the pasta in a pot with boiling water and salt and cook until soft but still firm (al dente) and drain.
- Put butter in a skillet and add salt and pepper, then add the pasta to season. Set aside.
- Finally, once we have the chicken with the vegetables and the pasta ready, combine everything and stir very well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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