Thursday, June 11th 2020, 10:04 am
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.
June 11th, 2020
October 24th, 2023
August 14th, 2020
April 25th, 2024