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    Light Chicken Primavera


    Source of Recipe


    Gianino's Restaurant

    List of Ingredients




    1 pound spaghetti
    Salt
    2 (6-ounce) boneless, skinless chicken breast halves
    8 cups chicken stock or broth
    1 cup frozen broccoli
    1 cup frozen cauliflower
    1 cup frozen carrots
    1 cup frozen asparagus
    3/4 cup frozen peas
    1 cup sliced fresh mushrooms
    1/4 cup minced fresh garlic
    1 teaspoon cracked black pepper or more to taste
    1 tablespoon dried parsley
    1 1/2 tablespoons butter
    1 cup fresh tomato wedges
    Parsley, for garnish
    Lemon wedges, for garnish

    Recipe



    Cook spaghetti in boiling salted water until al dente (tender but not
    mushy); cool in cold water and set aside.

    Grill chicken; split each breast half horizontally (so that it is
    half the original thickness). Slice chicken into pieces about 1/2
    inch thick; set aside and keep warm.

    Heat stock in a large pot. Add broccoli, cauliflower, carrots,
    asparagus, peas, mushrooms, garlic, pepper, parsley and butter; cook
    until vegetables are al dente, 5 to 7 minutes. Add tomatoes; cook
    another minute. Add drained spaghetti; cook until warmed through, 1
    to 2 minutes.

    Remove spaghetti and vegetables to a serving plate or platter; top
    with sliced chicken breast. Garnish with parsley and lemon wedges.

    Yield: 4 generous servings.

    Testers' note: Some frozen mixtures contain several of the necessary
    vegetables in one bag.



 

 

 


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