Chicken Primavera

Adding sauteed chicken strips to vegetables in a light sauce makes a tasty Italian-style meal. Despite the fact that you will have an extra pan to wash, don't try to do all the vegetables in the same pan with the chicken and tomatoes. The vegetables should be lightly cooked, the way my wife likes them.

INGREDIENTS

1 1/2 pounds skinless chicken breast
1/4 cup flour
1 cup sliced zucchini
4 Roma tomatoes
2 cups sliced mushrooms
1 1/2 cup broccoli
1 cup snow peas
1 cup sliced fresh asparagus
4 large cloves garlic
3 T olive oil
3 T butter
1 cup whipping cream, warmed
3/4 cup freshly grated Parmesan cheese
1 tsp. basil
Chopped parsley for garnish
Salt and pepper
1 lb. fettuccini

PROCEDURE

First, prepare the meat and vegetables for cooking. Slice the chicken breast into strips about 1/2" by 2" and pat dry. Wash all vegetables. Slice the zucchini into 1/4" slices, salt and put in a colander. After 15 or 20 minutes, rinse and allow to drain. Dice the Roma tomatoes. Slice the mushrooms into 1/4 slices. Cut the broccoli flowerets into a convenient size. Cut the stems and flower ends off the snow peas. This is a good time to grate the Parmesan and start the water for the fettuccini.

Put 1/4 cup flour, 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper in a small paper bag. Shake to mix, then add the chicken strips and shake to flour very lightly. Heat about half the olive oil and butter in a frying pan and saute the chicken until lightly browned. Turn down heat, add the diced Roma tomatoes, and 2 cloves of finely minced garlic. Stir and simmer for 2 or 3 minutes until the tomatoes have softened and released their juice. Turn off the heat.

In a second pan, add the remaining olive oil and butter. Lightly saute the mushrooms, then add the remaining minced garlic and the other vegetables. Stir fry until vegetables are heated through. Do not overcook.

Drain the pasta, toss with the warm cream. Add the basil, Parmesan, chicken and vegetables. Toss, check seasoning, and add salt and pepper to taste. Garnish with parsley.

Serve with a green salad and fresh, crusty Italian bread for a memorable meal.