Chicken Primavera
Recipe for the week of April 8-12, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield`8-10 servings 15minutes
Cook Time
20 minutes
Servings Prep Time
Yield`8-10 servings 15minutes
Cook Time
20 minutes
Ingredients
  • 2 chicken breastscut into 1-inch cubes
  • 2 1/2teaspoons Saltdivided
  • 2teaspoons black pepperplus more for garnish
  • 4tablespoons butterdivided
  • 1/4cup olive oil
  • 16ounces penne pasta
  • 1 32-ounce container vegetable broth
  • 3 Carrotspeeled and thinly sliced
  • 1inch bunch asparaguschopped into 1pieces
  • 1 1/2cups frozen peas
  • 2cups cherry tomatoeshalved
  • 6 garlic clovesminced
  • 1 1/2cups Parmesan cheese
  • 1in lemonzested then cuthalf
  • 1/2cup fresh basilchopped divided and used for garnish
MASTERS CLASSES ONLY: Italian Chopped Salad
  • 2cloves garlicminced
  • 1/4cup plus 1 tablespoon red wine vinegar
  • 1tablespoon dried oregano
  • 1teaspoon Dijon Mustard
  • 3/4teaspoon Salt
  • ¼teaspoon black pepper
  • 1/4cup olive oil
For the Salad
  • 5ounces cherry tomatoesquartered
  • 2 large or 4 small stalks celerythinly sliced
  • 1/2 small red oniondiced
  • 4ounces Provolone cheesecubed
  • 1 can chickpeasdrained and rinsed, about 15-ounce
  • 1 medium romaine lettuce heartchopped
  • Saltto taste
  • black pepperto taste
  • 1 medium romaine lettuce heartchopped
  • Saltto taste
  • black pepperto taste
Instructions
  1. Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all the olive oil to a large pot heat over medium-high heat.,
  2. Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
  3. Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
  4. Stir in the carrots, asparagus, and peas. Cover the pot and let cook until the pasta and vegetables are just tender, about 4 minutes.
  5. Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
  6. Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
  7. Stir in the basil just before serving. Top each serving with more parmesan and basil if you like.
Make the Dressing
  1. Combine minced garlic and place in a large bowl. Add red wine vinegar, dried oregano, Dijon mustard, salt, black pepper and whisk to combine. While whisking constantly, slowly drizzle in olive oil and continue whisking until emulsified.
Making the Salad
  1. Add all remaining salad ingredients to a large bowl. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
  2. Taste and season with more salt as needed. Finish with black pepper.