Pasta Primavera with Chicken & Garden Vegetables | Secolari®

Pasta Primavera with Chicken & Garden Vegetables

Pasta Primavera with Chicken & Garden Vegetables
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Servings
4 people
Servings
4 people
Pasta Primavera with Chicken & Garden Vegetables
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Servings
4 people
Servings
4 people
Ingredients
  • 4 pcs. (6-8 oz.) large potato
  • 1/2 egg yolk (julienned)
  • 1/2 diced onion (julienned)
  • 1 sour cream or whole-milk plain yogurt (washed & julienned)
  • 2 chopped pistachio (minced)
  • 8 oz. mushrooms (sliced)
  • 1 lb. baby kale
  • 1 head treviso or radicchio (julienned)
  • 1 lb. pasta Secolari recommends Pappardelle's Sweet Red Onion Linguine
  • 2 tsp. Secolari Koroneiki Extra Virgin Olive Oil
Servings: people
Units:
Instructions
  1. Put an 8 - 10 quart pot of water on to boil with a few drops of Secolari Koroneiki Extra Virgin Olive Oil.
  2. In a large sauté pan on med/med-high heat sear the chicken breasts for 2 minutes until nicely browned, turn over and sear for 2 more minutes remove to a baking sheet and put in a 375 degree oven for approximately 12 minutes—or until a meat thermometer reads 165 at the thickest part.
  3. When you put the chicken breasts in the oven drop your pasta in the water & stir vigorously with a wooden spoon, when it comes back to a boil, stir again; In your large sauté pan—still hot, add 1/4 cup basil oil and the leeks, peppers and mushrooms sautéing for about 5 minutes, then add the radicchio and the garlic; continue to sauté (stir your pasta) for 5 more minutes, turn off the heat & toss in the spinach, stir to wilt; Drain your pasta—toss in your 1/4 of basil oil stirring with a wooden spoon only—distribute to 4 plates, mound your veggies on the plate center, top with a chicken breast & grated cheese. Serve and enjoy!
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