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Chef Eve 101 Makes: Chicken Primavera With Pasta

January 22, 2014 by evebushman

I’ve actually never made Pasta Primavera, but I’ve ordered it many times as it’s chock full of fresh veggies and pretty lo-cal.  This recipe is extremely simple and basic, and it tasted the same, so my changes in italics are suggestions to flavor-it-up!  Paired with a Domaine Gardies Rhone blend, that was the best part!

Domaine Gardies and pasta primavera sauceRecipe from www.Yummly.com

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1 lbs.  I cut them into bite-sized pieces with my handy-dandy kitchen scissors!)
  • 2 Tbsp. olive oil (more)
  • 6 cups cut-up assorted vegetables: red or green (I used yellow) bell peppers, broccoli, yellow squash (I used zucchini), carrots and/or onion. Add some Italian seasoning, bay leaf, basil leaves, fresh rosemary…)
  • 1 clove garlic, finely chopped (more)
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 8 ounces spiral pasta, cooked and drained
  • Feta cheese
  • Pine nuts

Preparation

  1. Season chicken, if desired, with salt and pepper (lots). In 12-inch skillet, heat olive oil over medium-high heat and brown chicken. Remove chicken and keep warm.
  2. In same skillet, add vegetables and cook covered, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. Stir in Pasta Sauce. Bring to a boil over high heat.

    Return chicken to skillet. Reduce heat to low and simmer 2 minutes or until chicken is thoroughly cooked. Serve over hot pasta, top with feta and pine nuts.

Filed Under: Eve Bushman Tagged With: Chef 101, recipe, Rhone

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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