Chicken Alfredo Primavera

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper.
2. 2Add the chicken to the skillet and leave to cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil.
3. 3SeasonSeason the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir.
4. 4Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
5. 5Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken.
6. 6Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning).
7. 7Cook, giving it a stir often, until the veggies are tender, about 5 minutes.
8. 8Add the garlic and a generous pinch of salt and pepper to the pan and let it cook for 1 minute. Deglaze the pan with the white wine.
9. 9Continue to cook until the wine has reduced by half, about 3 minutes. Mix in the milk, heavy cream, and reserved pasta water.
10. 10Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta.
11. 11SeasonSeason with salt and pepper to taste. Scatter over Parmesan cheese and chopped parsley, if desired.