Chicken Pasta Provencale
From chihuahua 16 years agoIngredients
- 1 1/2 Cups dried pasta Shapes shopping list
- 4 Tbs. Dressing (recipe follows) shopping list
- 2 Tbs. olive oil shopping list
- 12 ounces skinless, boneless chicken breast, cut into strips shopping list
- 2 zucchini, sliced shopping list
- 1 red bell pepper, seeded and sliced shopping list
- 2 garlic cloves, sliced shopping list
- 4 tomatoes, cut into wedges shopping list
- 2 ounces anchovies, drained and chopped shopping list
- 1/4 Cup pitted black olives, halved shopping list
- Sprig of fresh parsley, to garnish shopping list
- Dressing: shopping list
- 3 Tbs. olive oil shopping list
- 1 Tbs. wine vinegar shopping list
- 1 garlic Clove crushed shopping list
- 1/2 tsp. Dijon mustard shopping list
- 1 tsp. honey shopping list
- salt and pepper shopping list
How to make it
- Cook pasta in boiling lightly salted water for 10-12 minutes, until tender, but still firm to the bite. Drain thoroughly.
- Whisk all the dressing ingredients together until blended.
- Put the pasta into a bowl with the dressing and mix together.
- Heat the oil in a skillet.
- Add the chicken and stir-fry for 4-5 minutes, until cooked.
- Remove from pan.
- Add the zucchini, bell pepper and garlic to the skillet. Fry, stirring frequently, for about 10 minutes.
- Add the tomatoes, anchovies and olives to the pasta with chicken and vegetables. Mix thoroughly.
- Transfer to a serving dish and serve immediately while still warm.
People Who Like This Dish 4
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The Rating
Reviewed by 1 people-
Oh my, that dressing will make the chicken taste wonderful!
bluewaterandsand in GAFFNEY loved it
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