Spaghetti Primavera With Chicken
|Boneless chicken breast||3⁄4 Pound|
|Bell pepper||1 Medium (Yellow / Green Colored)|
|Scallions||8 (1 Bunch)|
|Light olive oil/Other vegetable oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Chopped fresh dill/1 teaspoon dried dill||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
1 Bring a large pot of water to a boil.
2 Meanwhile, cut the chicken into 1-inch cubes. Cut the mushrooms into 1/4 inch-thick slices. Cut the bell pepper into slivers. Coarsely chop the scallions.
3 Add the spaghetti to the boiling water and cook until al dente, 10 to 12 minutes or according to package directions.
4 Meanwhile, in a large skillet or flameproof casserole, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the chicken and saute until the chicken turns white, 2 to 3 minutes.
5 Add the mushrooms, bell pepper, scallions, garlic and remaining 3 tablespoons oil and saute until the vegetables are softened but not browned, 2 to 3 minutes.
6 Drain the spaghetti and add it to the skillet, along with the dill, salt and black pepper. Gently toss the ingredients together and serve hot.