Chicken Primavera
This simple chicken entree will delight your whole family. With its great herbal flavors and nice hit of Parmesan cheese, you'll hardly notice you've skipped the cream that's often used in pasta primavera.
Credit: Holly Clegg's Trim and Terrific Cookbook
Servings: 6 to 8
Ingredients:
* 1 (12-ounce) package linguine
* 1 1/2 pounds skinless, boneless chicken breasts, cut into chunks or strips
* 1/4 cup olive oil
* 1 teaspoon minced garlic
* 1/2 pound mushrooms, sliced
* 1 onion, chopped
* 1 red bell pepper, seeded and chopped
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon dried basil leaves
* 1/2 teaspoon dried thyme leaves
* Salt and pepper to taste
* 1 cup frozen peas
* 1/4 cup grated Parmesan cheese
Directions:
Cook the linguine according to the package directions, omitting any oil and salt; drain.
In a large nonstick skillet, cook the chicken pieces in the olive oil and garlic over medium-high heat, until lightly brown and done, about 7 minutes. Watch carefully, tossing to keep from sticking. Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt and pepper, sauteing until tender. Add the peas, tossing until heated. Add the pasta to the vegetable mixture, combining well. Add the Parmesan cheese and serve.
