Monday, April 4, 2011

Creamy Italian Chicken Primavera

I had a coupon for the new Philadelphia Cooking cream products and it was on sale at my local grocery store so I ended up after the coupon only paying a $1 for it :) I love trying new items with a coupon in case you don't like them you didn't have to pay full price.  I have to say it was a HUGE hit at my house and I will definately be making this dish again.  My very picky 5 year old loved it, the baby loved it they both ate all of it, and my oldest son ate 2 a winner at my house.  I cooked my Primavera veggies to the soft stage (cause I have 2 little ones and I don't want a choking hazzard) but you can cook them to the crisp/tender stage if you prefer them a little less done.   I added some additional seasonings to this dish and it is optional it would be great all on it's own but I am a flavor junkie.... love some zip.... enjoy

Creamy Italian Chicken Primavera
1 lb. boneless chicken breast, cut into cubes
1 container Philadelphia Italian Cooking Cream
1 package Primavera veggies ( I get these in the fresh vegetable section, it includes broccoli, onion, baby carrots, snow peas (WHICH I REMOVE)
1/3 cup chicken stock
2 T. water mixed with 1 T. cornstarch
1 T. oil
seasonings of your choice ( I used garlic & onion powder, a little seasoned salt & pepper on the chicken and veggies, and parsley flakes)
1T. Worchester sauce
1/2 cup shredded parmesan cheese
1/2 box Fettucini (cooked according to package directions, and drained)

In large skillet add oil and heat pan to medium high.  Add the veggies (I took the carrots out of the package & sliced them thin, and halved the big broccoli pieces and also I took OUT the snow peas and let the kids eat them didn't think they would work for this recipe) and the chicken and added seasoned salt & pepper to the mixture.  Stir coating with oil and saute for 2-3 minutes.  Pour chicken stock over mixture and continue to stir, and cover pan with lid and let mixture cook for 3-4 minutes until veggies are tender and the chicken is done.  Add remainer of seasonings, and worchester sauce and container of Cream mixture stirring well, bring to boil.  Add cooked Fettucini mixing well and coating all of the pasta with sauce.  If sauce is runny and thin, thicken it with the cornstarch mixture bring mixture back up to a boil and cooking for a minute or two until sauce is thickened.  Turn off heat  & add parmesan cheese to mixture stir well, place lid back on pan for about a minute or until the cheese melts slightly.  Stir again and serve with additonal parmesan.   Enjoy


  1. I have found out that you can substitute zucchini ribbons for pasta....HA!! I know what I'm going to put on my zucchini ribbons. Thanks Joelle

  2. Really.... just learned something new....