Creamy Fettuccini Primavera Recipe

Name: Creamy Fettuccini Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 ounces) fettuccine, cooked and drained; 1 cup small broccoli florets; 10 asparagus spears, trimmed and cut into 1-1/2-inch pieces; 2 tablespoons water; 2 boneless skinless chicken breast halves, cut into 1-inch strips; 6 tablespoons butter, divided; 1 small zucchini, sliced; 1 cup diagonally sliced carrots; 1 cup sliced mushrooms; 1 cup snow peas; 1/2 cup sweet red pepper strips; 1/2 cup sliced green onions; 1 garlic clove, minced; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups heavy whipping cream; 1/2 cup minced fresh parsley; 1/2 cup shredded Parmesan cheese

Servings: persons

1 package (16 ounces) fettuccine, cooked and drained
1 cup small broccoli florets
10 asparagus spears, trimmed and cut into 1-1/2-inch pieces
2 tablespoons water
2 boneless skinless chicken breast halves, cut into 1-inch strips
6 tablespoons butter, divided
1 small zucchini, sliced
1 cup diagonally sliced carrots
1 cup sliced mushrooms
1 cup snow peas
1/2 cup sweet red pepper strips
1/2 cup sliced green onions
1 garlic clove, minced
2 tablespoons olive oil
Salt and pepper to taste
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/2 cup shredded Parmesan cheese

1
In a large saucepan, cook fettuccine according to package directions; drain. Meanwhile, place broccoli and asparagus in a small microwave-safe bowl. Add water; cover and cook on high for 2 minutes. Immediately rinse vegetables with cold water; drain thoroughly. Set aside.
2
In a large skillet, stir-fry chicken in 2 tablespoons butter for 3 minutes or until no longer pink. Remove chicken from skillet and set aside.
3
In same skillet, cook zucchini, carrots, mushrooms, snow peas, red pepper, green onions and garlic in remaining butter and olive oil until tender. Transfer vegetables, including broccoli and asparagus, to a large bowl. Season with salt and pepper.
4
In same skillet, bring cream to a boil. Boil for 2-3 minutes, stirring constantly. Add cooked fettuccine and parsley to cream; toss until noodles are coated. Add fettuccine mixture to vegetables. Add chicken and toss to combine. Place on serving platter. Sprinkle with cheese.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 package (16 ounces) fettuccine, cooked and drained, 1 cup small broccoli florets, 10 asparagus spears, trimmed and cut into 1-1/2-inch pieces, 2 tablespoons water, and more.

Yes, Creamy Fettuccini Primavera falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Fettuccini Primavera

How did you like this recipe?

Frequently Asked Questions