recipe

Chicken Pasta Primavera

Servings 4

Ingredients

  • 1 lb {Foster Farms Simply Raised diced chicken breasts}

  • 1 medium zucchini, trimmed

  • 4 oz fettuccine, uncooked

  • 2 tbsps olive oil

  • 2 cups fresh broccoli florets

  • 2 cloves garlic, minced

  • 1 sweet pepper, cut into strips

  • 1 medium yellow summer squash, halved lengthwise and sliced into half-moon shapes

  • ½ cup fresh pea pods

  • ¼ cup dry white wine or chicken broth

  • ½ cup finely shredded Parmesan cheese, divided

  • 2 tsps snipped fresh thyme

  • ¾ tsp salt

  • ¼ tsp freshly cracked black pepper

  • -- | fresh thyme leaves

Directions

  • 1. Using a spiral vegetable slicer, cut zucchini into long strands. (You should end up with about 3 cups of lightly packed strands.) Set aside. 2. Cook fettucine for 2 minutes less than the time advised on the package directions, reserving ¼ cup salted pasta water. Set aside. 3. Meanwhile, in a 12-inch skillet, heat oil over medium heat. Stir in the diced chicken breasts, broccoli, and garlic. Cook and stir over medium-high heat about 4 minutes or until broccoli is crisp-tender. Stir in sweet pepper, yellow squash, and pea pods. Cook 2 minutes more. 4. Add zucchini strands, cooked fettuccine, wine or broth, ¼ cup of the cheese, and 2 teaspoons thyme, salt, and black pepper. Cook and toss mixture with tongs for 2 to 3 minutes or until it is heated through and chicken is done. If necessary, add reserved pasta water, a tablespoon at a time, until the mixture is the desired consistency. 5. Plate and sprinkle each serving with the remaining ¼ cup of Parmesan cheese and additional fresh thyme.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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