Send a Meal Blog

Tuesday, April 16 2013

Ready in just over 20 minutes, a rich Parmesan sauce with a hint of nutmeg coats chicken, penne pasta, and a colorful melange of vegetables.

Recipe from

Servings: 4 servings

Prep Time: 10 mins

Total Time: 22 mins

ingredients

8 ounces penne
3 small carrots, peeled and sliced into coins
2 cups broccoli flowerets
1 medium-sized zucchini, sliced
1 cup frozen peas
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
3/4 cup heavy cream
1 cup shredded Parmesan cheese
Pinch nutmeg

directions

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.

Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon 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 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

nutrition information

Per serving: Calories 632, Total Fat 26 g, Saturated Fat 13 g, Cholesterol 137 mg, Sodium 599 mg. Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 09:58 am | Permalink | 0 Comments | Email

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