Recipe - Pasta With Chicken And Vegetables

Olive oil
8 ounce Rigatoni, penne or
mostaccioli
1 pound Boneless, skinless chicken
breast, cut into bitesize
pieces
2 Cloves garlic, chopped
One half pound Fresh asparagus, cut into
2inch pieces, or sugar
snap or snow peas (or 1/4
pound of each)
One half cup Finely minced scallions
12 Baby carrots, cut in half
lengthwise
1 cup Broccoli florets
One fourth cup Chicken broth (or water)
3 tablespoon Finely chopped fresh parsley
1 pn Nutmeg
1 lg Roasted red bell pepper (see
note)
6 Cherry tomatoes, quartered
6 tablespoon Grated fresh Parmesan
Salt (optional) and pepper
to taste

~Chicago SunTimes, March 3, 1994

Bring a large pot of water to a boil; drizzle in a little olive oil. Add
pasta and cook until al dente, about 10 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add
chicken, and cook over medium heat until the bottom begins to turn golden.
Turn chicken over and cook 1 minute longer.

Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli,
chicken broth, parsley and nutmeg. Cover and cook for about 5 minutes, or
until chicken is cooked through and vegetables are tendercrisp. (If using
peas, add after 3 minutes of cooking.)

Remove from heat. Stir in roasted pepper and cherry tomatoes.

When pasta is cooked, drain and return to pot. Toss with chicken,
vegetables and Parmesan over medium heat until heated through. Season with
salt and pepper.

Serve immediately.

Serves 6.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .