Three Cheese Chicken Primavera
From jo_jo_ba 8 years ago
- 40 minutes to make
- Serves 6
I whipped up this lightly cheesy, savoury, veggie laden pasta and chicken one-pot dish for a friend who could use a bit of a pick me up. She has a family of 6 at home, but this meal will more than satisfy any appetite (and the veggies are even somewhat hidden! Read more ). See less
Ingredients
- 3 1/2 cups medium egg noodles shopping list
- 1 medium zucchini, finely shredded shopping list
- 1 large carrot, finely shredded shopping list
- 1/2 cup chopped roasted red peppers shopping list
- 2 tbsp tomato paste shopping list
- 3 tbsp tomato powder (or 2 tbsp extra tomato paste) shopping list
- 1 tbsp kale powder (optional) shopping list
- 2 tbsp Egyptian onion flakes (or regular onion flakes) shopping list
- 1 tsp garlic powder shopping list
- 1 tsp fresh thyme shopping list
- 1/2 cup minced fresh parsley shopping list
- 10 oz cooked skinless, boneless chicken breast, shredded shopping list
- 1 tbsp part-skim ricotta shopping list
- 1 tbsp grated Parmesan shopping list
- 1 1/4 oz Fruilano or Provolone cheese, shredded shopping list
How to make it
- Cook noodles in a pot of salted, boiling water for 7 minutes, until al dente.
- Remove and reserve 2/3 cup of the pasta water, then drain noodles and return to pot.
- Stir in the zucchini, carrot, red reppers, tomato paste, tomato powder, kale powder, onion flakes, garlic powder, thyme and parsley, along with half the pasta water, until mixture begins to coat the pasta.
- Add the chicken and cheeses and stir to combine well.
- Serve immediately or refrigerate.
Leftovers are delicious topped with breadcrumbs and baked until crispy on top!
People Who Like This Dish 3
- Good4U Perth, Canada
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments