Low Fat Chicken Pasta "Creamavera"

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Low Fat Chicken Pasta "Creamavera" to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Low Fat Chicken Pasta "Creamavera", focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1 Hour
• Yields: 4 Servings
• Comment:
• Pasta primavera is usually a red pasta sauce
• filled with tender vegetables. Here, we have
• put a little twist on the traditional dish by
• changing the sauce to a rich and cheesy cream
• sauce. We have also cut the fat found in
• regular cream sauces to almost nothing by
• using fat-free half-and-half and sour cream
• and reduced fat Parmesan cheese.
• Ingredients:
• ● 1 pound linguine, cooked
• ● 2 cups grilled chicken breast, sliced
• ● 1 tbsp olive oil
• ● 1 (6-ounce) can marinated artichoke hearts
• ● ½ cup diced onion
• ● 1 tbsp minced garlic
• ● ¾ cup julienned red bell pepper
• ● ¾ cup julienned yellow bell pepper
• ● 1 cup sliced mushroom
• ● 1 tbsp chopped oregano
• ● 2 tsps chopped thyme
• ● 2 cups fat-free half and half
• ● ¼ cup fat-free sour cream
• ● ½ cup reduced fat, grated Parmesan cheese
• ● salt and black pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a large skillet, heat olive oil over medium-high heat

Step 2: Technique & Execution

When oil is hot, add liquid from artichoke hearts

Step 3: Technique & Execution

Chop artichokes into bite-sized pieces and reserve for later

Step 4: Technique & Execution

Bring liquid to a simmer and add onions, garlic and bell peppers

Step 5: Technique & Execution

Sauté for 3-5 minutes or until softened

Step 6: Technique & Execution

Add artichoke hearts, mushrooms, oregano and thyme and sauté for 2-3 additional minutes