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All Recipes > Chicken Primavera with Spinach Fettuccine

Boneless, Skinless Chicken Breast - $10.99/lb 5 stars (1)
$11.54    


Grill Sampler Pack $81.00 5 stars (1)
$81    



Chicken Primavera with Spinach Fettuccine

Ingredients

  • 4 shallots chopped
  • 1 tsp butter
  • 1/2 cup milk
  • 2 chicken bouillon cubes
  • 3 cups heavy cream
  • Cayenne pepper to taste
  • Dashblack pepper
  • Dashnutmeg
  • Flour for chicken
  • 1 pound boneless, skinless chicken breast sliced in strips
  • 2 Tbs. corn oil
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 bunch broccoli flowerets
  • 1 red pepper cut in julienne strips
  • 1 green pepper cut in julienne strips
  • 1/2 pound sliced mushrooms
  • 1 pound spinach fettuccine cooked al dente (slightly chewy to the bite)
  • Parmesan Cheese
  • 1/4 tsp thyme
  • 1/4 tsp majoram
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp tarragon

Directions

Sauté shallots lightly in butter. Add milk, bouillon cubes, cream, spices and herbs. Set aside. Lightly flour chicken pieces. Wash and dice vegetables, drain well; set aside.

Heat oil in heavy skillet. When it is hot add chicken pieces. Sauté until lightly browned. Drain oil from pan.

Add cream mixture and vegetables. Simmer until cream is reduced slightly, about 2 minutes. Add cooked spinach fettuccine. Reduce cream further until it thickens to desired consistency. Divide into portions and garnish with Parmesan cheese. Makes 6 to 8 servings.


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