Chicken Pasta Primavera Recipe

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Most Helpful Positive Review

Jan 09, 2008

I used twice the tomatoes (and garlic!) and added an 8 oz can of tomato sauce. I also threw in some onions and mushrooms with the bell peppers. I had some fresh thyme and oregano which I cooked with the sauce and then put the rest of the spices (dried) to cook with the chicken so it would have more flavor. There was so much sauce, which is good because it is delicious. I served this with fresh garlic & parsley linguine noodles. I also left out the butter & cheese to reduce calories and I swear it wasn't missing a thing. Oh and I cooked the chicken at the same time as the sauce (in a separate pan) to save time. I have some cleaning to do but it was worth it.

—Diyeana

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Most Helpful Critical Review

Sep 23, 2010

I did not care for this recipe.

—Liz

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84 Ratings

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May 09, 2006

Great recipe! I made a few ingredient changes based on what I had on hand at the time, and I added the basil, rosemary, thyme, and garlic powder both to the tomato mixture while it was cooking and to the chicken pieces before cooking them. It turned out well seasoned and quite tasty! Thanks for the recipe!

—annanthony

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Mar 22, 2007

This recipe is the best I've tried so far from this site. Everything blended well and I love the fact that the sauce was light enough for me and my husband. You don't have to stress about the ingredients. Most of them are stuff that you already have in your kitchen cabinet. I didn't have yellow peppers and it still came out great. I might add that if you need some more sauce, consider adding another can of tomatoes. Also , consider seasoning the chicken breast well enough to make it more flavorful.Otherwise,I love this recipe and it's a keeper.

—gladav

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Nov 11, 2009

After one substitution and a streamlining of cooking direction steps, my family gives this five stars! I substituted a can of Italian Stewed Tomatoes for the diced tomatoes w/green chile peppers. To streamline the process while giving the chicken more flavor AND cut some of the fat, I sauteed the chicken chunks with the peppers and fresh garlic in 2 T olive & 2 T butter. *I still used the garlic powder as well during this process to ensure there was enough seasoning. Once the chicken was cooked through and the peppers tender, I added the two cans of tomatoes and the herbs (heaping 1/2 tsp of each of the three herbs) and let the mixture simmer while I boiled the water and cooked the pasta. This process seemed to have eliminated the comments of bland-tasting chicken and gave a more flavorful sauce. Very tasty, not too heavy and delicious leftover!

—LovetoCook

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Jan 07, 2004

Surprisingly AWESOME! I did add a couple TBLS of minced onion when sauting the peppers and added the dry herbs when I added the tomatoes so that they could simmer/add flavor to the "sauce" instead of adding them at the end. My daughter thought it was a tad too spicy but she still ate every bite from her bowl. My boyfriend thought this was amazing. Although it takes up a couple pans, what are dishwashers for? Thanks so much Joy - I'll make this again!!

—DREGINEK

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Jan 13, 2011

i loooooooooooove this recipe. i've been wanting to cook a healthy pasta. this is IT!! but I did put an 8 oz can of tomato sauce and 1 real tomato and used tube pasta. i didn't have enough chicken but it didn't matter.

—eahnn

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Jan 13, 2004

Loved it! Loved it! loved it!! and did I mention my family! They loved it also!!

—WATERWOMAN

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Nutrition

Calories
469 kcal
23%

Carbohydrates
49.9 g
16%

Cholesterol
59 mg
20%

Fat
17 g
26%

Fiber
4.8 g
19%

Protein
29.1 g
58%

Sodium
578 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Pasta Primavera

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 469
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 4.5g 23 %
Cholesterol 59mg 20 %
Sodium 578mg 23 %
Potassium 618mg 17 %
Total Carbohydrates 49.9g 16 %
Dietary Fiber 4.8g 19 %
Protein 29.1g 58 %
** Sugars 4.9g
Vitamin A 34 %
Vitamin C 144 %
Calcium 11 %
Iron 47 %
** Thiamin 10 %
** Niacin 135 %
** Vitamin B6 40 %
** Magnesium 13 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.