Spring Pasta With Chicken Zucchini and Vegetables


Spring Pasta With Chicken Zucchini and Vegetables Recipe. Watch the video recipe at the bottom of the page, bellow the written recipe

1. Cut the tomatoes in half, add to the pot and pour 2 dl of water over them.

2. Cook covered for 10 minutes on medium heat.

3. After 10 minutes passed, put out the fire and remove the skin from the tomatoes.

4. Strain, add sugar, and if you have, add a few leaves of fresh basil (you can also use dried). Put aside until use.

5. Chop onion and garlic, grated carrots and root vegetables (parsley and celery), and cut fresh peppers into small cubes.

6. Cut the chicken breasts into smaller cubes and leave at room temperature.

7. Peel squash, and leave some peel on it. Cut in half and lengthwise and cut into smaller cubes.

8. Saute all vegetables (except zucchini and mashed tomatoes that you will need later) for 15 minutes on medium heat. If desired, add hot peppers or pepperoncini, of course, if you like it a little hotter.

9. Add the chicken and continue to simmer for 5 minutes.

10. Now add the sliced ​​zucchini and continue simmering for a few minutes to release the liquid.

11. Add salt and pepper, stir and add the mashed tomatoes from the beginning of the recipe.

12. Cook/simmer, stirring, for the next 5 minutes, then add pre-cooked pasta al dente in salted water.

13. Turn off the heat, mix everything well, and the spring pasta with chicken zucchini and vegetables is done. Sprinkle with parmesan and parsley leaves if desired.

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