| 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 |
tb |
Finely chopped fresh parsley |
| 1 |
pn |
Nutmeg |
| 1 |
lg |
Roasted red bell pepper (see note) |
| 6 |
|
Cherry tomatoes, quartered |
| 6 |
tb |
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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