Pasta Fonzanoon Pasta Primavera With Chicken If You Prefer Recipes

CHICKEN PRIMAVERA

Steps:

• Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
• Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
• In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
• Add the chicken broth, increase the heat and bring the mixture to a boil.
• Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
• Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.

PASTA FONZANOON - PASTA PRIMAVERA WITH CHICKEN, IF YOU PREFER

Steps:

• Cook pasta in a 10 quart (or larger) pot, a larger pot will make combining all ingredients easier later.
• After adding the pasta to the water and at the same time the pasta is cooking, in a non-stick skillet or sauté pan heat olive oil with garlic, basil and oregano. Once oil is warm, add chicken and about two minutes later add onion.
• When pasta is cooked, drain and rinse pasta with hot water, not warm.
• In the now empty pasta pot, transfer the oil, chicken and onion from the sauté pan.
• Squeeze lemon juice into the pot and add the juiced pieces of rind into pot as well (to add the flavor of the oil from skin to the dish. Ultimately, they should be removed not used for presentation purposes).
• Add wine, and mushrooms. Bring to wine a boil and reduce for about one minute.
• About a minute later, add the bell pepper and toss.
• About a minute later, add the roma tomatoes and toss.
• About a minute later, add the artichoke hearts, toss and heat for about one minute.
• Dish up and add parmesan to taste. Serve with Carolle Simmers' Killer Bread (Recipe #19322) and a salad.
• ** If you don't know what a fonzanoon is, but want to know, you can find a definition here. Be forewarned, it's kinda crass -- http://www.urbandictionary.com/define.php?term=fonzanoon.