Day 21 - A Recipe

This recipe is from publix.com/aprons.  This meal is really tasty and really easy to do and most importantly...the kids love it!

Chicken Primavera with Parmesan Pasta
1 1/2 lb boneless, skinless chicken breast
1/4 tsp kosher salt
1/4 tsp pepper
2 Tbs EVOO, divided
2 Tbs fresh Italian parsley, coarsely chopped (I used dried parsley)
1 tsp dried Italian seasoning, divided
1/2 c dry white wine
2 medium yellow squash
1 medium zucchini
1 c fresh green beans
2 fresh garlic cloves, coarsely chopped
1 c matchstick carrots
1 c pre-diced onions (I just bought and onion and cut it myself)
1 (14.5-oz) can diced fire-roasted tomatoes, undrained (I used the publix brand)

1. Preheat large saute pan on medium-high 2-3 minutes.  Season chicken with salt and pepper.  Place 1 Tbs EVOO in pan, then add chicken; cook 2-3 minutes on each side until browned.  While chicken cooks, chop parsley.
2. Add parsley, 1/2 tsp Italian seasoning, and wine to chicken.  Reduce heat to medium-low and cover; simmer 6-8 minutes or until 165 degrees F.
3. Cut squash and zucchini in half lengthwise; then cut into 1/4" thick slices.  Trim ends of beans; cut into 2" long lengths.  Chop garlic.
4. Remove chicken from pan.  Add 1 Tbs EVOO, 1/2 tsp Italian seasoning, and garlic to pan;  cook 1 minute.  Stir in remaining ingredients (except tomatoes); cook and stir 5-7 minutes or until vegetables begin to soften.
5. Stir in tomatoes; cook 4-5 more minutes or until vegetables are tender.


Parmesan Pasta
12 oz penne pasta
2 Tbs shredded Parmesan cheese
1 Tbs herb garlic butter ( I used Land o' Lakes brand garlic butter)

1. Prepare pasta following package directions
2. Drain pasta; Place in large serving bowl.  Stir in cheese and butter.  Place vegetable mixture on top of pasta.  Cut chicken into bite size strips and add to pasta and veggies.