Pasta and Chicken Primavera
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 carrots, thinly sliced
1/2 lb. broccoli, chopped, reserving florets
2 cloves garlic, finely chopped
1 t. dry basil, crushed, or 2 t. chopped fresh basil
1/4 t. salt
1/8 t. cayenne pepper, or to taste
1/2 C. low-sodium, no-fat chicken broth
1/3 C. dry white wine
1/3 C. finely sliced green onions
1/4 cup grated Parmesan
9 oz. fresh linguini, cooked according to package directions
Heat oil in a large, heavy, nonstick skillet or wok. Add the chicken and saute until opaque and nearly done. Remove and set aside to keep warm.
Add carrots, broccoli and garlic to drippings still in skillet and saute briefly.
Add dry basil now, with salt, cayenne and chicken stock. Cover and simmer for 2-3 minutes or until crisp-but-tender.
Add wine and green onion. Saute briefly. Return chicken to pan and heat through. If using fresh basil, stir it in now.
Toss the chicken mixture with noodles and pass the Parmesan.
Makes 4 servings.
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