Chicken Primavera
Adding sauteed chicken strips to vegetables in a light
sauce makes a tasty Italian-style meal. Despite the fact
that you will have an extra pan to wash, don't try to do all
the vegetables in the same pan with the chicken and
tomatoes. The vegetables should be lightly cooked, the way
my wife likes them.
INGREDIENTS
1 1/2 pounds skinless chicken breast
1/4 cup flour
1 cup sliced zucchini
4 Roma tomatoes
2 cups sliced mushrooms
1 1/2 cup broccoli
1 cup snow peas
1 cup sliced fresh asparagus
4 large cloves garlic
3 T olive oil
3 T butter
1 cup whipping cream, warmed
3/4 cup freshly grated Parmesan cheese
1 tsp. basil
Chopped parsley for garnish
Salt and pepper
1 lb. fettuccini
PROCEDURE
First, prepare the meat and vegetables for cooking. Slice
the chicken breast into strips about 1/2" by 2" and pat dry.
Wash all vegetables. Slice the zucchini into 1/4" slices,
salt and put in a colander. After 15 or 20 minutes, rinse
and allow to drain. Dice the Roma tomatoes. Slice the
mushrooms into 1/4 slices. Cut the broccoli flowerets into a
convenient size. Cut the stems and flower ends off the snow
peas. This is a good time to grate the Parmesan and start
the water for the fettuccini.
Put 1/4 cup flour, 1/2 tsp. salt and 1/4 tsp. freshly
ground black pepper in a small paper bag. Shake to mix, then
add the chicken strips and shake to flour very lightly. Heat
about half the olive oil and butter in a frying pan and
saute the chicken until lightly browned. Turn down heat, add
the diced Roma tomatoes, and 2 cloves of finely minced
garlic. Stir and simmer for 2 or 3 minutes until the
tomatoes have softened and released their juice. Turn off
the heat.
In a second pan, add the remaining olive oil and butter.
Lightly saute the mushrooms, then add the remaining minced
garlic and the other vegetables. Stir fry until vegetables
are heated through. Do not overcook.
Drain the pasta, toss with the warm cream. Add the basil,
Parmesan, chicken and vegetables. Toss, check seasoning, and
add salt and pepper to taste. Garnish with parsley.
Serve with a green salad and fresh, crusty Italian bread
for a memorable meal.
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