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Chicken & Pasta Primavera Recipe

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This recipe for Chicken & Pasta Primavera, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil
1- 1 1/2 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
2-3 Garlic Cloves, minced
6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
1 jar (1 lb. 10 oz.) Ragu Chunky Style Pasta Sauce
1 T. chopped fresh basil or 1 tsp. dried basil leaves (optional)

1 box (12 oz.) fettuccine, cooked and drained

Directions:
Directions:
Heat 1 tablespoon olive oil in 12-inch skillet over medium heat and brown chicken and garlic; remove and set aside.

Add remaining 2 tablespoons olive oil in same skillet and cook vegetables, stirring occasionally, 6 minutes or until vegetables are tender.

Return chicken to skillet. Stir in Ragu Sauce and cook 2 minutes or until chicken is thoroughly cooked.

Stir in basil. Serve over hot fettuccine.
Sprinkle, if desired, with grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Keep a sm 14 oz. jar of Ragu on hand in case you need more sauce.

 

 

 

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