Ingredients:
4 Chicken breasts
1 Small Onion
1 Yellow Squash
1 Zucchini
2 Carrots
1 Cup Frozen Peas
Garlic
Flour
Heavy Whipping Cream
White Wine
Bacon
Dried Oregano, Basil, and a pinch of White Pepper
Butter and Olive Oil
Grated Parmesan
Fettucini Pasta
For the chicken scallopini:
Slice 4 chicken breasts widthwise to create 8 thin breast halves. Pound to 1/4 inch thickness. Season with salt and pepper and set aside.
Season flour with salt and pepper for dredging and prepare a large frying pan with hot oil and butter. Dredge chicken in flour mixture and brown on both sides. Remember, the oil must be very hot and NO TOUCHING ;). Finish in a 350 degree oven while preparing sauce.
For the primavera sauce:
Thinly slice carrots, yellow squash, zucchini, onion, and 2 slices of bacon. Mince a clove or two of garlic. Blanch the carrots; all other veggies can cook in the sauce, the carrots need a tiny head start. When the chicken is placed in the oven, add the bacon, onions, and garlic to the frying pan and cook until soft and slightly brown. Sprinkle about a teaspoon each of dried oregano and basil and a tad of white pepper. Cook a few more seconds until you can just smell the herbs-yum! Pour in a little white wine to deglaze. Add about 2 cups of heavy cream to the pan and let it boil. Meanwhile, squish together a little butter and flour and scoop it into the cream mixture to thicken. Once the sauce can coat the back of your stirring spoon, throw in the rest of the veggies and a handful of grated parmesan cheese and cook for about 8 minutes-perfect timing for your fettucini pasta to cook!
Toss pasta in veggie sauce and pour over chicken, enjoy!
