Oliveto's Chicken Primavera

Oliveto's General Manager Jonathan Witte shares a recipe for chicken primavera.

Lemon Garlic Butter                          2 oz

Diced yellow onions                          2 Tbsp

Chopped Garlic                                  1 Tbsp

Crushed Red Pepper flakes                1/8 tsp

Sliced Mushrooms                             2 oz

Zucchini & Yellow Squash               4 oz

Red Onions                                        1 oz

Red Bell Peppers                               ¼ oz

Sliced grilled chicken                        3 oz

Kalamata Olives                                 1 Tbsp

Diced Roma Tomatoes                      ¼ Cup

Chicken Stock                                    1 oz

Asiago Cheese                                  2 Tbsp

Fresh Basil                                         1 Tbsp

Bowtie Pasta                                      5 oz

Add 2 oz of lemon garlic butter in a heated sauté pan with 2 Tbsp of diced yellow. Sauté this for about 2 minutes until the onions start to turn translucent before adding 1 Tbsp of chopped garlic, 1/8 tsp crushed red pepper flakes and 2 oz of sliced mushrooms. Sauté for another minute or two until the mushrooms begin to soften. Next, add 2 oz of sliced zucchini, 2 oz of yellow squash, 1 oz of red onions, ¼ oz of red bell pepper strips. Let this heat well before adding 3 oz of sliced grilled chicken. Sauté these items together for another 2 minutes. Finally, add ¼ cup of diced Roma tomatoes and 1 Tbsp of Kalamata olives and toss until heated. Next, add 1 oz of chicken stock, 2 Tbsp of Asiago cheese, 1 Tbsp of fresh basil and 5 oz of bowtie pasta. Toss these ingredients well until the cheese begins to melt. Finally, land the pasta in a bowl and make sure those delicious veggies are on top.