Summer Vegetable Pasta Recipe
I have been dieting for 7 months now with some good results. This dish would have started with bacon and might have used cream in place of the chicken stock. It's all about choices. I chose to replace some go to ingredients with some healthier options this time around. We can make food taste great - just watch the portion. For me that was the biggest issue.
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Go to a farmers market and support them by buying a large range of vegetables. This is a great dish for almost any vegetables from this summer's harvest. Pick your own favorites and add them to this dish.
Ingredients
By Measure
1/4 cup sliced carrots1/4 cup sliced onion
1/4 cup leeks
2 chicken breasts 5-6 ounces each, sliced
3 cups cooked pasta
1 cup chicken stock
1 tablespoon fresh chives
2 tablespoons basil pesto
1/2 teaspoon smoked paprika
1 tablespoon olive oil
salt and pepper to taste
Preparation
- Start in a medium hot skillet. Add the olive oil. When the oil is hot add the chicken.
- Sauty the chicken until almost fully cooked then add the carrots, onions and leeks.
- Cook the mixture for 3 minutes then add the smoked paprika.
- To deglaze the skillet and richen the dish we are using chicken stock.
- Add the chicken stock and rub the skillet releasing the flavor. Reduce the stock by 1/2 then add the cooked pasta.
- The starch from the pasta will help thicken the sauce. Add the pesto and chives. Stir and season the dish with salt and pepper to taste. Serve immediately.