Creamy Chicken Primavera
Submitted by clair
Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minFive ingredients. One skillet. Forty minutes. Sometimes the best dinners are the simplest ones.
Chicken breast strips get seared in butter until cooked through, then a packaged pasta-and-vegetable mix goes in with a splash of water. Cover and let everything simmer until the veggies are crisp-tender and the pasta is done.
A dollop of sour cream stirred in at the end transforms the pan juices into a light, tangy sauce that clings to every noodle and piece of chicken. It’s weeknight primavera without the fuss.
Pro Tips
- Cut the chicken into even strips so they cook at the same rate. Uneven pieces mean some are overdone while others are still pink.
- Keep the lid on during simmering so the pasta cooks properly in the small amount of liquid.
- Stir in the sour cream off the heat or on low so it stays smooth and creamy instead of curdling.
Ingredients
Directions
In large skillet, melt butter.
Add chicken, cook until no longer pink.
Add pasta and vegetables and water. Cover, cook over medium heat 7 to 9 minutes until vegetables are crisp-tender, stirring occasionally.
Stir in sour cream; heat throughly.
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