Chicken Primavera With Parmesan Pasta

This is a delicious recipe, I made it with homemade French bread. My darling husband was in the yard moving dirt and digging up a crepe myrtle tree. I drove the dogs crazy with fresh homemade yeast bread. There was drool everywhere. I also paired it with a devil's food cake, straight out of the cake mix box. While I was finishing everything, my husband grated fresh parmesan cheese and sliced the chicken. I forgot the onion, the tomatoes, used frozen french cut green beans, used Greek seasoning instead of Italian (didn't have Italian in the cabinet), used dried parsley, added a little extra wine since the sauce was somewhat dry before I finished cooking the chicken. The Kerry Gold Irish Garlic Herb butter is WONDERFUL! Very expensive ($1.99 for 1 stick) but was delicious on the hot bread and can see using it again in the future.



Suggestions - this is not a meal for 2 people. There were plenty of leftovers for us to take to work the next day. Also, the vegetables are not pretty the second day. They are, well, brown.



Chicken Primavera

Ingredients

1 1/2 lbs boneless, skinless chicken breasts

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons extra-virgin olive oil, divided

7–8 sprigs fresh Italian parsley (rinsed)

1 teaspoon Italian seasoning, divided

1/2 cup dry white wine

2 medium yellow squash (rinsed)

1 medium zucchini (rinsed)

1 cup fresh green beans (rinsed)

3 fresh garlic cloves

1 cup matchstick carrots 1 cup pre-diced onions

1 (14.5-ounce) can diced fire-roasted tomatoes (undrained)



1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper on plate (may be paper); wash hands. Place 1 tablespoon of the oil in pan; swirl to coat.

2. Add chicken to pan (wash hands); cook 2–3 minutes on each side or until browned. While chicken cooks, chop parsley coarsely.

3. Add parsley, 1/2 teaspoon of the Italian seasoning, and wine to chicken. Reduce heat to medium-low; cover and simmer 6–8 minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.

4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-inch-thick slices. Trim ends of green beans and discard; cut beans into 2-inch-long lengths. Chop garlic coarsely.

5. Remove chicken from pan and set aside. Add remaining 1 tablespoon oil and 1/2 teaspoon Italian seasoning, along with garlic, to pan; cook 1 minute. Stir in remaining ingredients (except tomatoes); cook 5–7 minutes, stirring often, or until vegetables begin to soften.

6. Stir in tomatoes; cook 4–5 more minutes or until vegetables are desired tenderness.

7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.



CALORIES (per 1/6 recipe) 230kcal; FAT 6g; CHOL 65mg; SODIUM 290mg; CARB 12g; FIBER 3g; PROTEIN 28g; VIT A 80%; VIT C 45%; CALC 6%; IRON 10%



Parmesan Pasta

Ingredients

12 ounces whole-grain penne pasta

2 tablespoons shredded Parmesan cheese

1 tablespoon herb garlic butter



1. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.

2. Stir pasta into boiling water. Boil 11–14 minutes, stirring occasionally, or until tender.

3. Drain pasta; return to saucepan. Stir in cheese and butter until well blended. Serve.



CALORIES (per 1/6 recipe) 210kcal; FAT 2g; CHOL 0mg; SODIUM 60mg; CARB 39g; FIBER 4g; PROTEIN 11g; VIT A 0%; VIT C 0%; CALC 4%; IRON 10%



http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=2369&mealGroupId=1000