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By: Tiffany D.
| Description: | ||
| Time: | 22 min (10 min to prepare, 12 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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8 OZ penne 3 small carrots, peeled and sliced into coins 2 cup broccoli flowerets 1 medium zucchini, sliced 1 cup frozen peas 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 tsp salt 1/4 tsp black pepper 1 tbsp canola oil 3/4 cup heavy cream 1 cup shredded parmesan cheese 1 pinch nutmeg |
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| Directions: | ||
| 1. Cook penne in boiling salted water for 12 min. Add carrots, broccoli and zucchini for last 4 min of cooking time. Add peas during the last min. Drain; transfer to a large serving bowl. 2. Meanwhile, sprinkle chicken with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 min, or until cooked through. 3. Add cream, cheese, the remaining 1/4 tsp salt and 1/8 tsp pepper and nutmeg to skillet. Boil for 2 min, until thick. Toss with pasta and veggies. |
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| Notes: | ||
| 632 cal, 26g fat (13g sat), 43g protein, 58g carb, 7g... | ||
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