Stringer’s Creek Penne Primavera

I REALLY miss the Walhalla Pasta they used to serve at Outback Steakhouse years ago.

I got some basic ideas online and tried to pull from memory. I think I remember it having snow peas, too, but hubby isn’t a fan so left them out. If you like them, add 2 cups trimmed snow peas in Step 3.

Of course, the original uses fettucine, but I prefer penne. You can use any pasta of choice that works well with an alfredo sauce.

He also BBQ’d some chix, cut into strips, for an addt’l topping for himself and the kid. I prefer mine just loaded up with veggies on top!

Oh. Yeah. Hubby says this is the best thing I’ve ever made in the kitchen..

TIPS: Sub out chicken for shrimp or steak. Sub Romano out for Parmesan if you prefer a bit milder flavor. Or, make this recipe LactoVeg or LactoOvoVeg,by leaving off meats entirely.

FUN FACTS: I’m fascinated by various historical facts! Did you know Walhalla, Victoria, Australia was originally called Stringer’s Creek?

Stringer’s Creek Penne Primavera Recipe

Ingredients

• 1 lb penne pasta, uncooked
• 3/4 lb boneless/skinless chicken breast strips
• 1 qt heavy whipping cream
• 1 large yellow squash, sliced
• 2 cups broccoli florets, cut into bite-size pieces
• 2 cups carrot chips
• 2 1/2 oz freshly grated Romano cheese
• 1 3/4 tsp garlic salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper

Directions

1. Grill 3/4 lb chicken, then set aside to keep warm. We grill chicken breast then cut them into strips.
2. Cook 1 lb penne according to package directions. 
3. While pasta is cooking, steam 1 yellow squash, 2 cups bite-size broccoli florets, and 2 cups carrot chips, until desired tenderness. I do mine in a covered casserole dish with about half an inch of water and microwaved for about 7-9 mins as we like them softish, but still firm.
4. While veggies are steaming, add 1 qt cream, 2 1/2 oz grated Romano cheese, 1 3/4 tsp garlic salt, 1/2 tsp black pepper, and 1/2 tsp red pepper to a large skillet, stir to combine, and bring to a boil on stovetop.
5. Reduce heat to a rolling simmer to reduce to almost desired consistency.
6. When each is done cooking, drain pasta and veggies, separately.
7. Add pasta to sauce, stirring to combine then allow to heat on lowest setting until sauce is desired consistency.
8. Plate sauced pasta and top with veggies and chicken.

Nutrition Note: Nutrition Facts below are for the recipe WITH chicken.

Nutrition Facts
Servings: 8
Amount per serving
Calories	884
% Daily Value*
Total Fat 50.3g	65%
Saturated Fat 29.2g	146%
Cholesterol 271mg	90%
Sodium 636mg	28%
Total Carbohydrate 53.7g	20%
Dietary Fiber 4.9g	18%
Total Sugars 6.3g
Protein 54.1g
Vitamin D 62mcg	312%
Calcium 216mg	17%
Iron 4mg	24%
Potassium 570mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.