Pasta Primavera with Chicken
Ingredients:
4 chicken breasts
3 carrots, peeled and cut into thin strips
1 spanish onion, thinly sliced
1 yellow pepper, cut into thin strips
1 red pepper cut into thin strips
1 cup each broccoli and cauliflower florettes
1/4 cup olive oil
1 Tbsp flour
4 cloves garlic
1/4 cup white wine
Kosher salt and freshly ground black pepper
1 tablespoon dried oregano and basil
1 pkg fettucini
1 cup 35% cream
1/2 cup grated Parmesan
Directions:
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, and add to the chicken vegetable mixture. Finish with parmesan cheese.
4 chicken breasts
3 carrots, peeled and cut into thin strips
1 spanish onion, thinly sliced
1 yellow pepper, cut into thin strips
1 red pepper cut into thin strips
1 cup each broccoli and cauliflower florettes
1/4 cup olive oil
1 Tbsp flour
4 cloves garlic
1/4 cup white wine
Kosher salt and freshly ground black pepper
1 tablespoon dried oregano and basil
1 pkg fettucini
1 cup 35% cream
1/2 cup grated Parmesan
Directions:
- Slice chicken into strips. Place in a bag with 1/2 the olive oil, 1/2 garlic salt, pepper and flour, basil and oregano. Allow to marinate in fridge for 1/2 hour.
- Slice all vegetables.
- Heat remaining oil in skillet, par cook the chicken add the white wine and fully reduce. Add the onions and carrots.
- Heat until the chicken is almost cooked and the onions are clear. Add the remaining vegetables and heat until crisp tender.
- Add the cream and heat on high until the cream begins to thicken. Season to taste.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, and add to the chicken vegetable mixture. Finish with parmesan cheese.