Every summer our awesome neighbor Dar shares all his garden goodness with us. I love it! Pretty much I don't have to plant a garden anymore because of Dar! I made this delicious pasta without almost everything coming from him, we sure are grateful for his generosity and green thumb!!
Chicken Pasta Primavera
Ingredients:
2 chicken breasts, grilled and chopped into bite size pieces
2 cups uncooked pasta (I used spirals, you could use penne or farfalle too)
3 tbsp. butter, divided
2 tbsp. olive oil
1 medium onion, diced
1 large carrot, thinly sliced on the bias
1 1/2 cups broccoli florets
1 red bell pepper, cut into thin strips
1 cup zucchini or asparagus (I used half yellow half green zucchini)
3 cloves garlic, minced
3/4 cup chicken broth
Juice from one lemon or 1/4 cup
Salt and pepper to taste
Parmesan cheese
Parsley
Directions:
Bring water to boil in a large pot, cook the pasta according to directions (to al dente, 1 minute less than package time). Reserve 1/4 cup of pasta water. Drain and set pasta aside.
Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook 1-2 minutes. Stir in the other vegetables one at a time, cooking for a minute or so after each addition. (Add the carrots first, then the broccoli, then pepper, then zucchini or asparagus). Add the minced garlic to the vegetable mixture. You may need to add a little more butter if it starts to look dry. Season with salt and pepper to taste, then transfer to a plate and set aside.
To the same skillet add a tablespoon of butter, 3/4 cup of chicken broth, 1/4 cup lemon juice and 1/4 cup of pasta water. Bring to a boil and simmer until reduced, about 2 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half, about 3 minutes. Stir in the vegetables and chicken, season with salt and pepper to taste. Top with parmesan cheese and parsley if desired.
