19/07/2024
When it's hot and humid, which in the summer in the Tri-States is quite often, you need a meal that's easy to make, doesn't heat up the kitchen too much and lite and fresh. I have a great suggestion for you..."Chicken Primavera". Primavera means "spring", and this recipe has plenty of spring like vegetables in it, along with chicken breasts from Cremer's Grocery on Rhomberg avenue in Dubuque. Jeff Cremer thin sliced chicken breasts, frozen, on sale right now for $2.49lb. You can also use boneless, skinless chicken thighs, $2.99lb. I also had fresh herbs from my Mom (fresh basil) and a whole bag of a mix of fresh herbs from my buddy Doc Jerry. It all comes together for a fresh, lite dinner, but also very filling! A side salad and some crusty bread, and your good to go! And, BLT season is here! Cremer's has some great deals on bacon. Check it out in this week's The Dubuque Advertiser. And, while you are looking, check out all the great beverage deals at Van's Liquor Store in East Dubuque and stock up!
Chicken Primavera
3 boneless, skinless chicken breasts (cut into 1” cubes)
2 ½ tsp. salt, divided
2 tsp. black pepper, plus more for garnish
4 tbsp. butter, divided
¼ cup olive oil
16 oz. pasta, penne, rotini or other sturdy pasta
4 cups chicken stock
2 cups water
3 carrots, peeled and thinly sliced
2 cups asparagus pieces, about 1” long, from 1 bunch, (woody stems removed)
1 ½ cup frozen peas
2 cups cherry tomatoes, halved
6 cloves garlic, grated
1 ½ cups freshly grated parmesan cheese
1 lemon, zested, then cut in half, juiced
fresh basil, oregano, thyme, sage, and parsley, chopped
Season chicken with 1 ½ teaspoons salt and 1 teaspoon black pepper. Add 2 tablespoons butter and ¼ cup olive oil to a large dutch oven; heat over medium-high heat.
Add the seasoned chicken to the pot. Cook, stirring occasionally, until chicken is lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken from the pan onto a plate and set aside.
Add the pasta to the pot, stir to coat it in the oil mixture. Add the broth and 2 cups water, and bring to a simmer. Reduce heat to medium or medium-low to keep it simmering for 5-6 minutes, stirring occasionally. Stir in carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
Uncover the pot. Add the tomatoes, grated garlic, cooked chicken and chopped fresh herbs to the pot. Cook, stirring occasionally, 2-3 minutes. Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and remaining 1 teaspoon each salt and pepper. Stir to combine.
Top each serving with a little more parmesan cheese and basil, if you’d like. Enjoy.
