Chicken Alfredo Primavera

Chicken · Italian classic.

Ingredients

• 2 tablespoons Butter
• 3 tablespoons Olive Oil
• 5 boneless Chicken
• 1 teaspoon Salt
• 1 cut into 1/2-inch cubes Squash
• 1 Head chopped Broccoli
• 8-ounce sliced Mushrooms
• 1 red Pepper
• 1 chopped Onion
• 3 cloves Garlic
• 1/2 teaspoon Red pepper flakes
• 1/2 cup White wine
• 1/2 cup Milk
• 1/2 cup Heavy cream
• 1 cup grated Parmesan cheese
• 16 ounces Bowtie pasta
• pinch Salt
• pinch Pepper
• chopped Parsley

Method

1. Heat the pan — Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Season — Season both sides of each chicken breast with seasoned salt and a pinch of pepper.
3. Add ingredients — Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.
4. Bring to a boil — While the chicken is cooking, bring a large pot of water to a boil.
5. Bring to a boil — Season the boiling water with a few generous pinches of kosher salt.
6. Stir — Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes.
7. Serve — Reserve 1/2 cup of pasta water before draining the pasta.
8. Continue cooking — Remove the chicken from the pan and transfer it to a cutting board; allow it to rest.
9. Heat the pan — Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken.
10. Stir — Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning).
11. Stir — Cook, stirring often, until the veggies are tender, about 5 minutes.
12. Add ingredients — Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute.

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