Shelly's Recipe

CHICKEN PRIMAVERA

Category: Pasta - Meat

1 lb spaghetti, cooked al dente
Salt
2 boneless, skinless chicken breasts
8 cups chicken stock
1 cup EACH frozen broccoli, cauliflower, carrots, asparagus, peas and sliced fresh mushrooms
1/4 cup minced garlic
1 tsp pepper, or more to taste
1 tbsp dried parsley
1 1/2 tbsp butter
1 cup fresh tomato wedges
Garnish: Parsley and lemon wedges

While pasta is cooking, grill chicken; split each in half horizontally. Slice into pieces about 1/2 inch thick; set aside and keep warm.

Heat stock in a large pot. Add vegetables, seasonings and butter; cook vegetables about 5-7 minutes. Add tomatoes; cook another minute. Add drained spaghetti; cook until warmed through, 1-2 minutes. Remove to serving platter; top with chicken and garnish. Serves 4