Sunday, November 9, 2008

Garlic Chicken Veggy Pasta

On a cold, lazy Sunday nothing warms you up like a yummy bowl of pasta! At least that is my opinion. :) Dinner tonight was easy and delicious! This pasta was one of those "add a little of this...add a little more...taste right" dishes that I created with ingredients on hand.
Chris commented on how GOOD it smelled while cooking and (even better) how GREAT it tasted! I agree. This dish will definitely be added to our usual dinner rotation.

12 ounce package fusilli pasta
2 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cloves garlic, minced
2 skinless, boneless chicken breast halves – cubed
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 carrot, sliced 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
frozen sweet corn (previously cut from 2 ears of fresh corn)
1/4 cup lemon juice
1 teaspoon dry white wine
1/3 cup chicken broth
1 teaspoon dried basil
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6-7 minutes, or until al dente; drain and set aside.
Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add garlic and saute 2-3 minutes. Season chicken with salt, pepper, and paprika and add to pan with garlic. Saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove chicken and set aside. In the same skillet used to sauté chicken, add all vegetables. Saute 5-6 minutes or until tender. Add lemon, wine and broth and heat 2 more minutes. Add remaining butter and oil. Add reserved chicken and pasta.
Remove from heat and stir in basil, parsley and cheese. Enjoy!


Carrie said...

Wow, this looks super simple and yummy.

~Amber~ said...

I bet this was delicious! It sure looks it.