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Breast of Chicken Primavera Style

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Nutrition Facts

Serving Size: 11.2 oz
Amounts Per Serving
Calories 380
Calories from Fat 120
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 90mg 30%
Sodium 760mg 32%
Potassium 670mg 20%
Total Carbohydrate 33g 11%
Dietary Fiber 2g 8%
Sugars 4g  
Protein 29g  
 
Vitamin A 4% Vitamin C 40%
Calcium 4% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 11.2 oz

Ingredients

Amount Ingredients
10 (4-oz. each) Chicken Breasts
to taste Salt
to taste Pepper
3 oz. Butter
3 cups Custom Culinary® Whisk & Serve® Alfredo Sauce Mix, Prepared
1 cup Broccoli Florets, Blanched
1 cup Red Bell Pepper, Julienne Cut
1/2 cup Carrots, Sliced, Blanched
1 cup Mushrooms, Quartered
1/2 cup Celery, Sliced, Blanched
1 cup Yellow Squash, Deseeded, Quartered
4 cups Pasta, Cooked

Recommended Product: 1293 Whisk & Serve® Alfredo Sauce Mix

Alternate Product Options: 1262 Master’s Touch® Alfredo Sauce Concentrate, 9660 Gold Label Alfredo Sauce

Directions

  1. Season whole chicken breasts with salt and pepper. Melt 2 oz. butter in sauté pan over moderate heat. Add chicken. Sauté lightly to sear chicken on all sides, but do not brown.
  2. Add prepared Whisk & Serve® Alfredo Sauce Mix and bring to a simmer for 6-8 minutes while stirring. Cover, remove from heat and reserve.
  3. In another sauté pan, melt 1 oz. butter. Add broccoli, peppers, carrots, mushrooms, celery and squash. Sauté until heated through and squash is al dente. Add to reserved chicken breasts with the Alfredo sauce. Bring entire contents to a simmer for 2-3 minutes. Serve Warm.

Chef's Tips

Serve with your choice of pasta, polenta or rice.

Recipe By

Jim Harvey, CEC
Corporate Executive Chef, West Region
Custom Culinary, Inc.



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