Chicken Primavera

Recipes, Uncategorized | November 7, 2016 | By


Chicken Primavera
Serves 4

1 pound angel hair pasta
1 cup yellow onion, diced
10 pine nuts
1/4 cup red bell peppers, diced
1/4 cup yellow bell peppers, diced
1/4 cup orange bell peppers, diced
1/4 cup green bell peppers, diced
6 ounces green beans, fresh, trimmed
1 yellow squash, medium, cut into 1/8” thick rounds
1 zucchini squash, medium, cut into 1/8” thick rounds
15 ounces tomato sauce
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1/2” pieces
1 teaspoon Mixed-Up! Seasoning (see recipe below)
1/4 cup black olives, pitted, sliced (optional)
1/4 cup mushrooms, crimini, washed and dried (optional)
1/2 cup grapeseed oil, divided

In a stockpot, boil water for the pasta and cook to the package directions. Fully drain and set pasta aside.

In a large sauté pan, add 1/4 cup grapeseed oil, add chicken and on medium-high heat until the chicken reaches as internal temperature of 165 degrees. Remove chicken from pan and set aside. Reduce heat to low heat and add the remaining 1/4 cup grapeseed oil to the pan along with the onion and peppers. Cook until vegetables are soft.

Add squash, green beans, squash, garlic, mixed-up! seasoning and tomato sauce. Simmer for 15 minutes. If you elected to use the optional ingredients, add those in at this time. Add chicken, and drained pasta, into the pan with the vegetable and sauce and stir to coat with the sauce. Continue to simmer for an additional 5-8 minutes. Serve.

Ingredients for Mixed-Up! Seasoning
1 cup kosher salt
1/4 cup coarse ground black pepper
1/4 cup garlic powder


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