Monday, November 29, 2010

Chicken Primavera

This is another recipe I adapted from Cooking Light. Originally, it was a vegetarian dish but I added chicken. So, if you don't have chicken, it would still be a great dish. I've made it without the asparagus and green beans when I only had broccoli. Feel free to adapt based on what you have on hand. I tend to like a bit more garlic so if you don't like strong garlic, use only 2 cloves.

2 cups green beans, trimmed (optional)
2 cups broccoli florets
1/2 cup asparagus (optional)
8-10 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 chicken breasts, cut into small pieces
2-4 minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup shredded Parmigiano-Reggiano cheese. 
chopped fresh basil to taste

Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and saute for 2 minutes. Add chicken, garlic and red pepper; saute until chicken no longer pink. Add peas and saute for an additional 1 minute. In a small bowl, combine half-and-half, cornstarch and salt, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

Yield 4 servings

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