Wednesday, February 20, 2013

Chicken Fettuccine Primavera

This is a delicious meal that includes chicken, pasta and veggies.  So, there isn't any need for any other side dishes.  Our family loves this recipe.  Enjoy! 

I pre-steam the carrots and sugar snap peas to make sure they get cooked.  If you just sauté them they will not soften enough without overcooking the other ingredients.

Chicken Fettuccine Primavera

2 T olive oil
1 medium onion, sliced and quartered
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
1 pound uncooked chicken, cubed
½ t basil
½ t seasoned salt
½ t freshly ground black pepper
3 large carrots, sliced
8 oz fresh sugar snap peas
1 lb fettuccine1
½ c grated Parmesan cheese
½ c creamy Italian dressing2

Prepare pasta according to package instructions. While pasta is cooking, heat oil in a large skillet, cooking onion and mushrooms until start to soften.  Add garlic and chicken, sauté until onion is translucent and chicken is no longer pink.  Sprinkle chicken and onion mixture with basil, salt and pepper.  Meanwhile, steam carrots and sugar snap peas to desired tenderness.  Add pasta, carrots, peas, Parmesan cheese and dressing to the chicken mixture.  Stir until just combined and heated through.  Sprinkle with additional Parmesan cheese, if desired.
Serves 4-6

1This dish can easily be made gluten-free.  Just replace the pasta with your favorite gluten-free variety.

2I used Wish-Bone brand Creamy Italian as it was egg-free and gluten-free.  I am not trying to promote this brand, it was just the only one that would work at my grocery store.  Be sure to check your dressing carefully.  You can also use a creamy Caesar, if you can find one that is egg-free and/or gluten-free.

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