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Basil Cream Chicken Pasta
Recipes
Basil Cream Chicken Pasta

Ingredients

  • 2 tablespoons flour
  • 2 teaspoons seasoned salt
  • large zip-top bag
  • 1 ½ pounds boneless chicken tenders, thawed if needed
  • 2 tablespoons garlic butter
  • 8 ounces fettuccine
  • 1 pound steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
  • 1 teaspoon dried basil leaves
  • 1 cup heavy whipping cream

Steps

  1. Fill large saucepan ½ full of water. Cover and bring to a boil on high for pasta. Place flour and seasoned salt in zip-top bag and shake to mix.
  2. Preheat large sauté pan on medium-high 2-3 minutes. Cut chicken into bite-size pieces and place in bag. Wash hands, knife, and cutting board with hot soapy water. Seal tightly and shake to coat.
  3. Place butter in pan; swirl to coat. Place chicken in pan (discard residual flour) and cook 3 minutes, turning occasionally, or until chicken begins to brown.
  4. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.
  5. Move chicken to outer edge of pan and place steak-toppers in center. Cover and cook 6-8 minutes, stirring occasionally, or until vegetables are tender.
  6. Stir in basil and cream; reduce heat to medium and simmer 4-5 minutes, uncovered, or until sauce thickens.
  7. Drain pasta and return to saucepan. Stir chicken mixture into pasta and serve.

Amount per ¼ recipe serving: Calories 707, Total Fat 32g, Chol 191mg, Sodium 949mg, Total Carb 53g, Fiber 4g, Calc 8%, Vitamin A 30%, Vitamin C 87%, Iron 23%