YIELDS
6-8
INGREDIENTS
6 oz. dried Linguine or Fettuccine Pasta 2-4 tablespoon Butter Broccoli Carrots Sugar Snap Peas Red or Yellow Bell pepper *Asparagus *Mushrooms *Zucchini or Yellow Crookneck Squash *other veggies ½ Onion, chopped 1-2 gloves Garlic ⅓ c – ½ c – ¾ c Chicken Broth 1 teaspoon ground Thyme ½ teaspoon Pepper Grilled Chicken Grated Parmesan Cheese *optional veggies, may use whatever you want to include
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
- Cook pasta till tender but still firm. In skillet, sauté butter and garlic. Pour in a small amount of broth, about ¼ cup. 2. Add carrots, cook until slightly tender. Add onion, cook one minute. Add broccoli (and other veggies that need a bit longer too cook). Add more butter if needed. Cook for a few minutes, add bell peppers, then peas and mushrooms. Add more broth and spices. Sauté and simmer together for 2 minutes or so more. Add more broth if needed to keep moist. 3. Add pasta to veggies or serve veggies separate over pasta. Top with chicken and cheese. TIP: Put a bit of broth over pasta noodles if serving separate.
