1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. canola oil
3/4 cup heavy cream
1 cup shredded Parmesan cheese
pinch nutmeg
Instructions
Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli, and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.
Sprinkle chicken with 1/4 tsp. of the salt and 1/8 tsp. of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.
Add cream, cheese, the remaining salt, pepper, and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.
Originally Submitted
12/21/2007
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