This recipe started out as pasta prima vera but I thought “why not add some protein to it”? Turned out to be quite yummy and when a group of friends wound up back at my house all hungry I happened to have a big bowl left over from a food order I had just filled so was able to get everyone fed and happy in a very short period of time.
Ingredients – serves 6-8:
Olive oil – enough to sauté vegetables
4 boneless skinless chicken breasts cut into small bite size pieces
4 cloves minced garlic
1 red and 1 yellow pepper cut into thin strips
2 large handfuls of chopped raw kale
2 cups sliced mushrooms
1 cup grape tomatoes cut in half
1.5 cups chicken or vegetable stock
1 cup fat free evaporated milk
2 tablespoon all-purpose flour, dissolved in 6 tablespoons water
Pepper to taste
1 large carrot peeled and sliced into strips with a peeler
Fettucini or linguini – enough for 6-8 people
3/4 – 1 cup grated Parmesan
A large handful of fresh parsley leaves chopped
1/4 – 1/2 cup shredded fresh basil leaves
Salt to taste if you want to (I don’t usually cook with salt)
Heat the oil in a large saute pan over medium-high heat. Add peppers and cook until they begin to soften, about 2-3 minutes. Add garlic, mushrooms, tomatoes and kale and cook until softened about another 4-5 minutes. Add carrots and stir into other vegetables. Stir in flour/water combination and mix throughly with vegetables. Add stock, evaporated milk and pepper to taste. Bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. If liquid does not thicken enough add another tsp of flour and water mixture and stir through.
While the vegetables are cooking, bring water to a boil for the pasta. Cook pasta until it is al dente. Drain pasta and combine and toss with vegetables and sauce. Serve garnished with Parmesan, parsley and basil.
Note: sauce thickens even more by the next day.