Chicken Primavera

Ingredients

½ cup all-purpose flour

3 tablespoon fresh parsley

1 teaspoon dried basil

2 pounds skinless, boneless chicken breasts, cut into strips

¼ cup extra-virgin olive oil

1 tablespoon minced garlic

3 cups chicken stock, or to taste

1 cup frozen mixed vegetables

1 pint grape tomatoes, halved

1 bunch green onions, diagonally sliced

1 large zucchini, quartered and sliced

2 tablespoons sun-dried tomato pesto

kosher salt and ground black pepper to taste

Directions

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

Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.

Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes. Serve over prepared angael hair pasta with garlic bread, side salad with lemon vinaigrette. 6 Servings