Sunday, January 27, 2008

Creamy Chicken Primavera

This is a picture of the primavera cooking in the pan. I didn't get a picture of the finished meal, but the primavera is best served over hot linguine. Its very good, and I was even able to convince Brent to eat despite the peas, which he detests.

1 teaspoon EVOO
2 medium green peppers, chopped coarsely
1 medium onion, chopped
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup peas, frozen or canned
1 jar Parmesan Alfredo Sauce (I used Ragu Cheesy)
1/4 teaspoon pepper
8 oz linguine (or spaghetti)

In a nonstick skillet, heat EVOO on medium-high heat. Cook the green peppers and onion for 10 minutes, stirring occasionally. Add the chicken and peas and cook 5 minutes. Meanwhile, cook the linguine according to package directions. To the chicken, add the Alfredo sauce and pepper. Reduce heat to medium, cover, and simmer for 10 minutes or until chicken is thoroughly cooked. Serve over hot linguine.

4 servings

Source: "25 Years of Favorite Name Brand Recipes" cookbook - Seriously one of the best cookbooks I've ever bought.

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