A creamy chicken Alfredo primavera — pan-seared chicken and tender spring vegetables in a silky Parmesan cream sauce tossed through bowtie pasta.
- 2 tablespoons Butter
- 3 tablespoons Olive Oil
- 5 boneless Chicken
- 1 cut into 1/2-inch cubes Squash
- 1 Head chopped Broccoli
- 8-ounce sliced Mushrooms
- 1 chopped Onion
- 3 cloves Garlic
- 1/2 teaspoon Red Pepper Flakes
- 1/2 cup White Wine
- 1/2 cup Milk
- 1/2 cup Heavy Cream
- 1 cup grated Parmesan Cheese
- 16 ounces Bowtie Pasta
- pinch Salt
- pinch Pepper
- chopped Parsley
Tags:
Pasta Meat DairyVideo
Preparation
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken on both sides with seasoned salt and pepper, then cook for 5–7 minutes each side until cooked through.
- Meanwhile, bring a large pot of water to the boil, season generously with salt, add the pasta, and cook until al dente, about 12 minutes, reserving ½ cup of pasta water before draining.
- Remove the chicken to a cutting board to rest. Turn the heat to medium and add the remaining 1 tablespoon each of butter and olive oil to the same pan. Add the vegetables (except the garlic) and red pepper flakes, stirring to coat, and cook until tender, about 5 minutes (don't season until they've browned).
- Add the garlic and a generous pinch of salt and pepper and cook for 1 minute, then deglaze with the white wine and cook until reduced by half, about 3 minutes.
- Stir in the milk, heavy cream and reserved pasta water, bring to a gentle boil, and simmer to reduce for 2–3 minutes.
- Turn off the heat and stir in the Parmesan and cooked pasta, then slice the chicken and add it back. Season to taste and garnish with extra Parmesan and chopped parsley.
