Chicken Pasta Primavera
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
* 1 lb. boneless, skinless chicken
* 6 large cloves garlic
* 3/4 cup white wine
* 1/4 cup olive oil
* 1-2 T. lemon juice
* 4-5 Roma tomatoes, blanched and diced
* 8 scallions, coarsely chopped, with greens
* 1 yellow summer squash, sliced into rounds
* 1 t. salt (or salt to taste)
* 1/2 T. sugar (optional)
* 1 t. coarsely ground black pepper
* 1 t. dried oregano (or 1T fresh)
* 1 t. dried thyme (or 1T fresh)
* 16 oz. linguini, uncooked
Preparation:
Before preparing the vegetables, mince the garlic and cut the chicken into bite-sized pieces. Mix the garlic and chicken in a bowl. Mix olive oil, lemon juice, herbs, seasonings, and wine together in a cup, and pour about half over the garlic-chicken mixture. Allow to sit while preparing vegetables, or at least 15 to 20 minutes. The flavor will be more intense if you allow it to marinate longer.
After chopping the vegetables, mix them together in a separate bowl and pour the remaining wine-oil-lemon juice liquid over it.
Start heating a pot of water to boiling. When it reaches a rolling boil, add the linguini. Allow it to cook for 7 to 10 minutes, until it is tender but firm, then drain.
Meanwhile, in a spearate pan, take the chicken-garlic bowl, liquid and all, and cook it in a large saucepan over medium-to-high flame until the chicken is completely white. Then add the vegetable bowl (liquid and all), herbs, salt, pepper, and sugar, and simmer, sitrring often, until the vegetables are tender and the liquid has been reduced by half. Ladle the chicken-vegetable mixture onto a bed of pasta on each plate.
