An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations! This pairs well with a fresh salad, warm bread and olive oil for dipping, and a fresh fruit mix of strawberries, blueberries, raspberries, and pineapple.
Ingredients
- butter: 3 Tbsp (or as needed)
- skinless, boneless chicken breast: 1 piece (chopped)
- bratwurst sausage, cut into chunks: 0.5 pound
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- head broccoli: 1 piece (chopped)
- zucchini, halved and: 1 piece (sliced)
- yellow squash, halved and: 1 piece (sliced)
- red bell pepper: 1 piece (chopped)
- dry fettuccine pasta: 1 pound
- garlic and herb pasta sauce (such as Hunts®): 1 jar (24 ounce jar)
- ½ ounces homestyle Alfredo sauce (such as Prego®): 14 piece
- garlic: 1 Tbsp (minced)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
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Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
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Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
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Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.
