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Chicken Veggie Pasta Recipe

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This recipe for Chicken Veggie Pasta, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Wolf Isaac
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, 1 zucchini, 1 yellow squash, 1 small bag of blanched dried tomatoes, 1/4 chopped purple onion, 1 cup of sliced carrots, 1/2 cup of sliced black olives, 1 cup of sliced fresh mushrooms, 1 lemon, salt, pepper, garlic, rosemary, olive oil, butter & a box of fettucini pasta.

Directions:
Directions:
Cut chicken breast into chunks, heat pan to a medium high with enough butter to sautee the chicken. Once the chicken has browned add a little olive oil and then the veggies. Sautee the veggies for about 5 minutes and then add a little more olive oil, a little more butter, 1/4 cup of white wine or chicken broth, one juice of a lemon, salt, pepper, rosemary and garlic to taste. Cover pan and let simmer for about 20 minutes stirring occasionally. I like to create enough of a juice to toss with pasta, not too juicy. I like to serve this dish over fettucini pasta and sprinkle with grated parmesan cheese.

Preparation Time:
Preparation Time:
Varies, depending on if you drank some of the wine while cooking.
Personal Notes:
Personal Notes:
I created this dish myself by just throwing all of the things I like together. It is definitely one of my favorites. You can add more veggies if you like, or more chicken, less oil, less butter or tailor it to what you like. It is very versatile. I serve with hot bread, of course.

 

 

 

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