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Chicken Pasta Primavera


2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups)
1 lb. boneless, skinless chicken breasts or tenders, cubed
2 garlic cloves -- minced
2 T. butter
1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 t. salt
1/4 t. pepper


Cook pasta according to pkg. directions.

Meanwhile, in a large skillet, sauté chicken and garlic in hot butter until chicken is no longer pink.

Add thawed vegetables and stir around.

Add cream and cook until everything is heated and vegetables are tender.

Drain pasta and add to the skillet.

Stir in Parmesan, salt and pepper.

Cook and stir until heated through and slightly thickened.

Serve immediately.

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