YIELDS
8
INGREDIENTS
- 5 organic boneless skinless chicken breasts, cut in bite-sized pieces
- 1 large organic zucchini, sliced and quartered
- 1cup hot water mixed with 4 tablespoon flour, no lumps
- Grated Parmesan or mozzarella cheese
- 8 spears of asparagus, cut into small pieces
- 10 oz grape tomatoes
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
1.In bowl, coat 2 chicken pieces with 2tablespoon olive oil and 3TBSP Worcestershire Sauce; add blackened seasoning, garlic powder, red pepper flakes, and salt
2.In cast-iron skillet, sprayed with vegetable spray, melt 3 teaspoon butter
3.add onions and garlic. Sauté until garlic is golden brown
4.Add chicken pieces and sauté u til brown on one side, turn chicken
5.Add vegetables and continue to sauté until chicken juices run clear and beggars tender
6.Remove chicken and vegetables from pan. Add chicken broth, stirring the bits from the pan.
7.While stirring, add water flour mixture, slowly, until thick (may not need all): add additional red pepper flakes, salt, and pepper to taste and desired spice level
8.Add cooked pasta to the sauce, stir well
9.Add chicken and vegetables, stir well
10.Serve topped with shredded cheese of Choice
