Monday, April 13, 2015

Pasta Primavera

· 2 tablespoons butter, divided
· 2 tablespoons olive oil
· ½ onion, diced finely
· 2 tablespoons minced garlic
· ½ cups bite-size broccoli pieces
· 2 carrots, sliced into ½ pieces
· 2 zucchini, sliced into ½ inch pieces
· 1 yellow squash, sliced into ½ inch pieces
· 1 small container white button mushrooms, sliced
· 1 pound penne pasta
· 1 cup low-sodium chicken broth
· 1 cup heavy whipping cream
· 1 cup half-and-half
· 1 cup grated Parmesan cheese
· 5 basil leaves, chopped
· ½ cup frozen peas
· 2 cups chopped chicken (rotisserie works great), optional

1. Heat 2 tablespoons butter and 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook for 1-2 minutes, until they start to turn translucent. Add the broccoli and carrots. Sauté for 2-3 minutes and transfer to a plate.
2. Add a tablespoon of butter to the skillet and stir in zucchini and squash, cooking about a minute. Transfer to a plate. Add mushrooms to the skillet and sauté for 1-2 minutes and then transfer them to a plate.
3. Cook pasta al dente according to package directions.
4. To make the sauce: add chicken broth, 1 tablespoon butter and ½ cup Parmesan cheese to the vegetable skillet. Whisk together and cook for 1 to 2 minutes until the liquid starts to thicken. Add whipping cream and half and half. Add basil to the sauce and stir.
5. Add vegetables and frozen peas to the sauce. Add pasta and chicken, stir well. Top with remaining Parmesan cheese.

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