Name: Chicken Alfredo Primavera
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons Butter; 3 tablespoons Olive Oil; 5 boneless Chicken; 1 teaspoon Salt; 1 cut into 1/2-inch cubes Squash; 1 Head chopped Broccoli; 8-ounce sliced mushrooms; 1 red Pepper; 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

Chicken

6 servings

723 cal/serving

Instructions

Step 1

Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat

ButterOlive Oil

Step 2

Season both sides of each chicken breast with seasoned salt and a pinch of pepper

ChickenSaltPepper

Step 3

Add the chicken to the skillet and cook 5–7 minutes per side until cooked through

Chicken

Step 4

Bring a large pot of water to a boil, season with kosher salt, add the pasta, and cook until al dente; reserve 1/2 cup pasta water and drain

Bowtie pastaSalt

Step 5

Remove the chicken from the pan and transfer to a cutting board to rest

Chicken

Step 6

Turn heat to medium and add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan

ButterOlive Oil

Step 7

Add squash, broccoli, mushrooms, red pepper, onion, and red pepper flakes and stir to coat; cook until veggies are tender, about 5 minutes

SquashBroccoliMushroomsPepperOnionRed pepper flakes

Step 8

Add the garlic and a generous pinch of salt and pepper and cook 1 minute

GarlicSaltPepper

Step 9

Deglaze the pan with the white wine and cook until reduced by half, about 3 minutes

White wine

Step 10

Stir in the milk and heavy cream, bring to a gentle boil, and simmer 2–3 minutes

MilkHeavy cream

Step 11

Turn off the heat and add the Parmesan cheese and cooked pasta, then season with salt and pepper to taste

Parmesan cheeseBowtie pastaSaltPepper

Step 12

Garnish with additional Parmesan and chopped parsley if desired

Parmesan cheeseParsley