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