Pasta Primavera with Chicken

This is a great summer dish! Use whatever veggies you like or have on hand - mushrooms, fresh spinach, and/or frozen peas would be delicious too. I cut this recipe in half for 2 people and there was plenty.

Pasta Primavera with Chicken
2 bone-in chicken breasts
1 T. extra virgin olive oil
2 T. butter
1 large carrot, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 leek or 4 green onions, chopped
1 clove garlic, minced
Salt & pepper
2 T. flour
1/2 c. white wine
2 1/2 - 3 c. chicken stock
12oz. tagliatelle or whatever pasta you want
Fresh parsley and thyme, minced
Grated Parmesan

Put chicken breasts in a large pot, cover with cold water, cover and bring to a boil. Boil gently for 30-45 minutes until done. Set aside to cool. Bring water back up to a boil in the same pot, add some salt, and cook your pasta. Drain and set aside.

Drizzle olive oil and butter in a large saute pan. Add carrot, onion/leek, zucchini, red pepper, salt & pepper and saute a few minutes until they start to soften. Add garlic and saute a couple more minutes. Sprinkle flour over veggies and stir for about a minute. Add white wine and saute a couple minutes until thick and bubbly and most of the wine is absorbed. Add chicken stock and bring to a bubble.

Pick the chicken off the bone and shred. Add pasta, chicken, fresh parsley & thyme to veggies and toss. Add some of the hot pasta water to loosen it up if it's too thick. Sprinkle with freshly grated Parmesan and enjoy!