Chicken Noodle Primavera - Pennsylvania Dutch Recipes | Pennsylvania Dutch Pasta
Chicken Noodle Primavera An egg noodle recipe with chicken, fresh vegetables, seasoned tomatoes and Alfredo sauce.
Chicken Noodle Primavera An egg noodle recipe with chicken, fresh vegetables, seasoned tomatoes and Alfredo sauce.

Chicken Noodle Primavera

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August 8, 2016

An egg noodle recipe with chicken, fresh vegetables, seasoned tomatoes and Alfredo sauce.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Ingredients

6 oz. Pennsylvania Dutch Wide Egg Noodles, uncooked

2 tbsp canola oil, divided

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

3 tsp garlic salt, divided

1/8 tsp ground black pepper

1 lb fresh thin asparagus spears, tough ends trimmed, cut into 1" pieces

1 medium yellow summer squash, cut in half lengthwise, sliced (1 med=about 2 cups)

14 1/2 oz. diced tomatoes with basil, garlic and oregano, drained (1 can)

1 cup light Alfredo pasta sauce

grated Parmesan cheese, optional

Directions

1Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pot and set aside.

2Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.

3Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently.

4Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.

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