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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.