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Chicken Pasta Primavera

Budget.Gourmet's picture
  Olive oil 3 Tablespoon
  Carrots 2 Large, scraped and minced
  Leeks 2 , rinsed and minced (White Part Only)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Chopped flat leaf parsley 2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Prosciutto 1⁄3 Pound, finely chopped
  Mushrooms 1⁄2 Pound, wiped, stems trimmed, sliced
  Asparagus 1⁄2 Pound, trimmed, blanched and cut into fourths
  Broccoli florets 3 Cup (48 tbs), trimmed and blanched
  Frozen peas 10 Ounce (1 Package, Defrosted)
  Light cream 1⁄2 Cup (8 tbs)
  Fettuccine noodles 1 Pound (Fresh Or Homemade)
  Grated parmesan cheese 1 Cup (16 tbs)
  Salt To Taste

Heat the oil in a medium-large skillet until hot but not smoking.
Add the carrots and leeks and saute them over medium-high heat until wilted.
Add the chicken stock, parsley, and 1 cup of cream.
Stir to blend and gently boil to reduce by half.
While the cream is reducing, bring a large quantity (at least 5 quarts) of water to a boil in a pot.
Add salt.
Add the prosciutto, mushrooms, asparagus, broccoli, and peas and the remaining cream to the skillet.
Heat until the vegetables are warmed and just cooked through.
While the vegetables are heating, add the pasta to the boiling water, stirring to separate the strands, and cook until al dente.
Drain the pasta well, add the sauce, pepper, salt, and parmesan cheese.

Recipe Summary

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4924 Calories from Fat 2018

% Daily Value*

Total Fat 229 g352.1%

Saturated Fat 104.9 g524.3%

Trans Fat 0 g

Cholesterol 628.2 mg209.4%

Sodium 6393.2 mg266.4%

Total Carbohydrates 506 g168.6%

Dietary Fiber 47.3 g189.2%

Sugars 66.5 g

Protein 209 g417.5%

Vitamin A 1201.9% Vitamin C 1087.3%

Calcium 232% Iron 194.7%

*Based on a 2000 Calorie diet


Chicken Pasta Primavera Recipe