Well, the New Year’s resolution to eat healthier is going well. Yep, I made it to day 4 of 2010 before making a cream sauce. Excellent effort, wouldn’t you say? Of course, I managed to justify this indulgence by packing the dish with fresh green beans, red peppers, and skinless chicken breasts. Even as I watched the cream sauce simmering, chastising myself all the while, I reminded myself that healthy eating is about moderation. As long as I fill most of my meals with recipes such as the ones listed in New Year’s Recipes for Weight Loss and Healthy Living, I can enjoy the occasional high-fat indiscretion. With that thought in mind, I sat down with my family to enjoy this creamy dish. I ate without abandon and savored every bite.
Cut 2 skinless chicken breasts into 1-inch pieces. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.
Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add 1/2 onion, finely chopped, and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.
To the saucepan, add 1 cup whipping cream, 1 cup low-sodium chicken broth, and 1/4 cup water. Simmer, uncovered, for 8-10 minutes.
Add 1/2 pound green beans, trimmed and cut in half, to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add 1 red bell pepper, seeded and cut into thin strips. Simmer for one additional minute.
Add the cooked chicken to the cream sauce to reheat.
While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add 1/4 cup chopped fresh flat-leaf parsley, 2 teaspoons finely grated lemon zest, and 1/2 cup finely grated fresh Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.
Other recipes for pasta in cream sauce:
Cookin’ Canuck’s Spaghetti with Creamy Mascarpone Sauce & Italian Sausage
Simply Recipes’ Chicken Pasta with Thyme-Mint Cream Sauce
Hunter Angler Gardener Cook’s Wild Mushroom Pasta with a Gin-Cream Sauce
Madhuram’s Eggless Cooking’s Vegan Pasta with Creamy Tomato Sauce
Pasta in Lemon Cream Sauce with Chicken, Greens Beans & Red Pepper
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 large onion, finely chopped
1 cup whipping cream
1 cup low-sodium chicken broth
1/4 cup water
1/2 lb. green beans, trimmed and halved
1 red bell pepper, seeded and cut into thin strips
1 lb. (16 oz.) farfalle pasta
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper to taste
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.
Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.
To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.
While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.
Serves 4-6.
Divina Pe says
I always agree with the moderation part. And if you live in a colder climate, this is good enough. Cream is a must. The dish looks really great.
MaryMoh says
Delicious-looking pasta dish. Love it. I'll eat it anytime.
Jenn says
Looks delicious. As my attempt to eat healthy today, I made a salad. hahaha…
But I'll eventually return to my love of pasta that way I can give this a try.
Ruth says
Hmm really love this! looks to yummy to be healthy lol
Lea Ann says
This looks really very good. Reminds me of a Julia Child Quote "If you're afraid of butter, use cream". There are some healthy fats that you do need (in moderation) and cream happens to contain those.
BumbleVee says
absolutely… moderation is and has always been…the key!
We don't have to eat salads to live healthier or to lose weight… portion size is what's crucial. And… movement. Movement burns calories… and helps keep bones and tissue healthy and strong… …
Maria says
A nice dish for a cold winter's night…like any day in Utah:) I had to work today so I missed your segment. I hope you will post the recording. I am sure you did an amazing job!
Chris says
Delish! Cream sauces on the brain…just posted on. Agree with Bumble…portion size and movement. Depriving ourselves of everything sets us up for failure! I try not to eat carbs after 3PMish….so doesn't happen all the time. Gotta have my wine! 😉 Hugs!
Drick says
beautiful delight – great combination you got going here ….love it and that means it's a keeper
penny aka jeroxie says
oh yum! I will have this in winter or summer. doesn't matter.
Claudia says
It's just gorgeous – and moderation is the way to go. Deprivation does not work. It's just so pretty! And let me tell you, when it's fifteen below zero F as it is here – I'm not craving a green salad!
kathyvegas says
After all the heavy dishes from the holidays I've so been craving veggies…what a delicious way to have some! Great photos, too!
My Man's Belly says
Hey, there's veggies in there. In my book that constitutes healthy. If you can make out the vegetable shapes, it's healthy. 🙂
CaptnRachel aka Tha Pizza Cutta says
These hearty dishes are my favorite dinner during the winter. Easy to cook, quick to clean, and makes you warm and fuzzy all over.
Kristin (KrisKishere) says
That looks so delicious! The colors are so vibrant. I love cream sauces – every now and again you can't beat 'em! I'll have to try adding a bunch of veggies to my next pasta with cream sauce dish 🙂
Family Cuisine Food And Recipe says
Delicious ! Thank you for sharing. Cheers!
Tasty Eats At Home says
Sometimes, you just gotta have a bit of cream sauce. This looks delicious!
Elin says
Hi CC,
I would like to try out the lemon sauce for this paste for a change. Thanks for sharing such a refreshing sauce 🙂
Jessie says
cream sauce based dishes are a once in a while meal at my house but when I do make it, it is so worth it! I must make this one soon since we're long over due for a creamy pasta dish!
Vegetable Matter says
You had me at "lemon cream sauce". Looks so perfect for a chilly evening.
ceecee says
Looks great!
Table Talk says
It will be a definite test of will power to read through posts like these while trying to burn off the Christmas gluttony! Sounds/looks fantastic.
5 Star Foodie says
The lemon cream sauce sounds fantastic here, such a delicious pasta dish!
The Chickenless Chick says
Beautiful dish. Love the colors!
lululu says
wonderful addition of lemon zest to the cream sauce. i'm sure that makes the pasta dish refreshing and healthy!
Vinothkumar says
Same at our house. My kids are in camp during the week while I’m at work but on the weedknes it’s just go-go-go from the pool to the park to lunch, etc. and then when we get home in the evening my son will say we only did 5 fun things today!! That’s not fair! while I collapse on the couch. Youth is wasted on the young.
Megan says
This sounds and looks delicious. Its now on the must list!
Anonymous says
Bravo!
I tried this recipe last night and it was simply a breeze and absolutely amazing! They didn't have red OR green bell peppers at the market so I used yellow pepper.. I took out the green beans and added spinach and artichokes..
Thank you so much for this recipe!! Keep up the great work!
Cookin' Canuck says
Thanks for all of the kind, encouraging comments!
Anonymous – Thanks so much for letting me know about your success with this dish. I'll have to try it with spinach and artichokes next time!
Natasha says
Moderation is the key. Lemon and pasta just go so well together and this looks so delicious. I would have seconds;o)
Susan-CookingtoSave says
This looks fabulous! Would you mind if I made it next week(I blog about what I make ) and linked back to you?