Pasta With Chicken And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | 1 | Servings | |
INGREDIENTS
| Olive oil | ||
| 8 | oz | Rigatoni, penne or |
| mostaccioli | ||
| 1 | lb | Boneless, skinless chicken |
| breast cut into | ||
| bite-size | ||
| pieces | ||
| 2 | Cloves garlic, chopped | |
| 1/2 | lb | Fresh asparagus, cut into |
| 2-inch pieces or sugar | ||
| snap or snow peas or 1/4 | ||
| pound of each | ||
| 1/2 | c | Finely diced scallions |
| 12 | Baby carrots, cut in half | |
| lengthwise | ||
| 1 | c | Broccoli florets |
| 1/4 | c | Chicken broth, or water |
| 3 | T | Finely chopped fresh parsley |
| 1 | pn | Nutmeg |
| 1 | Roasted red bell pepper, see | |
| note | ||
| 6 | Cherry tomatoes, quartered | |
| 6 | T | Grated fresh Parmesan |
| Salt, optional and pepper | ||
| to taste |
INSTRUCTIONS
~Chicago Sun-Times, March 3, 1994 Bring a large pot of water to a boil; drizzle in a little olive oil. Add pasta and cook until al dente, about 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add chicken, and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli, chicken broth, parsley and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. (If using peas, add after 3 minutes of cooking.) Remove from heat. Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables and Parmesan over medium heat until heated through. Season with salt and pepper. Serve immediately. Serves 6. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
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Nutrition (calculated from recipe ingredients)
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Calories: 1593
Calories From Fat: 472
Total Fat: 53.1g
Cholesterol: 318.8mg
Sodium: 3165.4mg
Potassium: 3442.3mg
Carbohydrates: 139.1g
Fiber: 14.4g
Sugar: 64.8g
Protein: 139.3g