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Farfalle Primavera Recipe

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This recipe for Farfalle Primavera is from The Carroll/Harris/Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 pound farfalle
1 Tablespoon olive oil
8 oz. chicken breasts, cut into bite size pieces
1 cup sliced mushrooms
1/2 pound asparagus, but into 1 inch lengths
1/2 red bell pepper, seeded and chopped
1/3 cup pitted oil cured black olives, chopped
2 Tablespoons dry white wine
Juice of 1 lemon (2-3 Tablespoons)
Zest of 1 lemon
3 Tablespoons chopped basil
2 Tablespoons grated Parmesan cheese
Directions:
Directions:
Cook the farfalle according to package directions (al dente). Drain and keep warm.
Meanwhile, heat the oil in a large skillet. Season the chicken to taste and saute until cooked through. Remove from skillet and keep warm. Add a teaspoon more of oil. Saute mushrooms until softened, about 5 minutes. Add the asparagus, pepper and olives; cook, stirring until the vegetables are tender, about 5 minutes.
Return the chicken to the pan. Stir in the wine and lemon juice; simmer 1 minute. Remove from the heat; stir in the lemon zest and basil. Pour over the farfalle and add the cheese; toss to combine.

 

 

 

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