Diva Tasting: One Pan Chicken Primavera…

One Pan Chicken Primavera


½ Cup All-Purpose Flour

1 Tablespoon Dried Parsley

1 Teaspoon Dried Basil

2 Pounds Skinless, Boneless Chicken Breasts, Cut Into Chunks

¼ Cup Extra-Virgin Olive Oil

2 Tablespoons Butter

1 Tablespoon Minced Garlic

2 Cups Low-Sodium Chicken Stock or As Needs

1 Cup Frozen Mixed Vegetables

1 Pint Grape Tomatoes, Halved

1 Bunch Green Onions, Diagonally Sliced

1 Medium Zucchini, Quartered And Chopped

Kosher Salt And Ground Black Pepper To Taste

1 Box Angel Hair Pasta To Package Directions


Step 1 Whisk together flour, parsley, and basil in a medium bowl. Add chicken and toss until well coated.

Step 2 Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.

Step 3 Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini. Cook, stirring occasionally, until heated through, about 10 minutes. Toss in a large bowl with the prepared pasta and serve with garlic bread, salad and beverage.

Note: this can easily be done in a dutch oven or slow cooker. 300 Degree Oven for 4 hours/Crock Pot on low for 4 hours. You may also serve over any starch of choice, I prefer pasta. Serves 6-8

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