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Chicken Pasta Primavera

Budget.Gourmet's picture
  Olive oil 3 Tablespoon
  Carrots 2 Large, scraped and minced
  Leeks 2 , rinsed and minced (White Part Only)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Chopped flat leaf parsley 2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Prosciutto 1⁄3 Pound, finely chopped
  Mushrooms 1⁄2 Pound, wiped, stems trimmed, sliced
  Asparagus 1⁄2 Pound, trimmed, blanched and cut into fourths
  Broccoli florets 3 Cup (48 tbs), trimmed and blanched
  Frozen peas 10 Ounce (1 Package, Defrosted)
  Light cream 1⁄2 Cup (8 tbs)
  Fettuccine noodles 1 Pound (Fresh Or Homemade)
  Grated parmesan cheese 1 Cup (16 tbs)
  Salt To Taste

Heat the oil in a medium-large skillet until hot but not smoking.
Add the carrots and leeks and saute them over medium-high heat until wilted.
Add the chicken stock, parsley, and 1 cup of cream.
Stir to blend and gently boil to reduce by half.
While the cream is reducing, bring a large quantity (at least 5 quarts) of water to a boil in a pot.
Add salt.
Add the prosciutto, mushrooms, asparagus, broccoli, and peas and the remaining cream to the skillet.
Heat until the vegetables are warmed and just cooked through.
While the vegetables are heating, add the pasta to the boiling water, stirring to separate the strands, and cook until al dente.
Drain the pasta well, add the sauce, pepper, salt, and parmesan cheese.

Recipe Summary

Main Dish

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