Chicken Pasta Primavera
Servings: 5 people
Ingredients
- 2 cups broccoli
- ½ cup carrots (diced)
- 2 breasts chicken (boneless)
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 red bell pepper (sliced)
- 3 cloves garlic
- 2 cups zucchini/squash (thinly sliced)
- 1 cup grape tomatoes (diced)
- ½ pound angel hair pasta
- Basil
- ½ cup chicken broth
- ½ cup heavy cream
- 8 ounces mushrooms (sliced)
- ½ cup Parmesan cheese
Instructions
Blanch Broccoli and Carrots
- Blanch the broccoli and carrots by bringing a large pot of salted water to a boil, and having a separate large bowl to the side filled with ice water.
- Add the broccoli and carrots and boil for approximately one minute then transfer directly into ice bath until cooled.
- Remove from ice bath.
Poach Chicken
- Use the remaining boiling water to poach the chicken breasts. If the breasts are thick, cut them in half longways so they are thinner and will cook faster. Feel free to add any aromatics you may have handy such as the discarded basil stems, garlic, onion, peppercorns, etc..
- Once cooked, dice the chicken. Again, reserve this water for cooking the pasta.
Sauté
- Heat the butter and olive oil over medium high heat in a sauté pan, and add the red bell pepper.
- After pepper begins to soften add minced garlic, zucchini and/or squash and the diced grape tomatoes. Sauté for 2 minutes.
Final Steps
- Add the chicken broth and heavy cream and bring to a boil before adding blanched vegetables form earlier. Add mushrooms, diced chicken, and Parmesan then lower heat to simmer.
- Boil the angel hair pasta for approximately 3-4 minutes. Once cooked, strain and add to primavera mixture. Add basil and combine all ingredients.
- Garnish with basil leaves.
