Delicious pasta dish loaded with diced chicken, zucchini, squash, carrots, broccoli, garden fresh tomatoes…tossed in a parmesan cheese sauce!
1 box piccolini farfalle pasta ($.50) On sale for $1 matched with $.50 coupon!
2 chicken breasts, diced ($1.76) Bought on sale with coupon!
1 tsp olive oil ($.03)
Salt and pepper
1 medium zucchini squash, cut into circles ($.53) Bought 50% off from farmer’s market!
1 medium yellow squash, cut into circles ($.46) Bought 50% off from farmer’s market!
1/4 small yellow onion, chopped ($.05)
1 head broccoli, cut into florets ($.46)
2 carrot sticks, peeled and chopped ($.20)
5 small tomatoes, seeded and diced (from the garden)
2 garlic cloves, crushed ($.10)
For White Sauce:
3 Tbsp butter or margarine ($.30)
3 Tbsp flour ($.10)
2 cups milk ($.25)
3-4 Tbsp parmesan cheese ($.25)
Salt and pepper
1. In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
2. In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
3. Chop all veggies. Add chopped veggies to same skillet that cooked the chicken in.
4. Add all the veggies (except the tomatoes) to the same skillet that you sauteed the chicken and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. Transfer to plate.
5. Make white sauce in the same skillet. See video for details! (Note: My videographer husband was still at work while I made this dinner, so sorry about the few spots that are jumpy!)
6. In large serving bowl, toss pasta, cooked chicken, sauteed veggies with parmesan sauce. Season with salt and pepper to taste…and extra parmesan cheese if you like.
7. Serve Chicken Pasta Primavera.
Note: This made a LOT of pasta…will easily feed us all for lunch tomorrow…and possible beyond!
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