Garden fresh vegetables and penne pasta in a light creamy sauce tossed with tender morsels of Prime chicken.
|2||Large carrots, thinly sliced|
|2 cups||(500 mL) Broccoli florets|
|2 cups||(500 mL) Penne pasta|
|2 tbsp||(30 mL) Olive oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite size pieces|
|2||Cloves garlic, minced|
|2||Small zucchini, thinly sliced|
|1 cup||(250 mL) Frozen peas|
|1 cup||(250 mL) Sour cream|
|1/2 cup||(125 mL) Whipping cream (35%)|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
|Salt and pepper|
BRING a large pot of salted water to a boil. Cook carrots for 1-2 minutes or until tender crisp. Remove and submerge in ice water to stop cooking. Drain and set aside. Repeat process with broccoli.
COOK pasta according to package directions. Drain well, toss lightly with olive oil and set aside.
HEAT oil in a large skillet over medium high. Cook chicken 8-9 minutes or until golden brown. Add zucchini, carrots, broccoli and peas, sour cream and whipping cream. Stir to incorporate. Add in pasta. Season with salt and pepper. Heat through and serve sprinkled with Parmesan cheese.
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