Friday, October 8, 2010

Lemon Chicken Primavera

If I haven’t mentioned it before, I LOVE Italian food! Chicken primavera is pretty much a staple of an Italian meal, and I think the lemon just brightens up this dish so much. Of course, I love lemon on just about anything so maybe I’m partial.

This dish is quick to prepare and chock full of veggies. If you don’t have all of the veggies listed, feel free to substitute as needed.

Lemon Chicken Primavera
Yield: 8 servings

4 boneless skinless chicken breasts
1 yellow squash
1 zucchini squash
1 red bell pepper
2 carrots
½ cup green olives, sliced
1 small red onion
1 clove garlic, minced
1 pint mushrooms, wiped clean
1 head broccoli crowns
1lb whole wheat penne pasta
Zest and juice of 1 lemon
Olive oil

Grill or sauté chicken breasts sprinkled with salt and pepper until just cooked through, remove from heat. Let cool for 5 minutes before slicing into ¼” strips. Cook pasta according to package directions.

Slice all vegetables (unless otherwise noted) to a ¼” slice. In a large skillet over medium-high heat and generously drizzled with olive oil combine all veggies, sprinkle with salt and pepper and quickly, about 2 minutes. Add in the lemon zest and juice and and chicken, cover and remove from heat. Let stand for 5 minutes.

In a large bowl, combine the chicken, veggies and pasta and toss to coat. Serve warm, with fresh grated parmesan cheese.

Enjoy! KC

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