Lunch / Dinner
Chicken Primavera with Lemon-Chive Farfalle
Quick-cooking chicken breasts and tenders (the piece from under the breast) tend to be the go-to cuts, but they don’t have as much flavor as dark meat. Use these two recipes to liven them up.
For the primavera, sear the breasts for more flavor, which also leaves tasty bits in the pan for building a sauce. Then thicken the sauce with a beurre manié [burr mahn-YAY], chock-full of thyme and garlic, that also gives the sauce velvety smooth texture.
Ingredients
SEAR:
COOK:
COMBINE:
DEGLAZE:
FOR THE LEMON-CHIVE FARFALLE, COOK:
Instructions
Preheat oven to 400°.
Sear breasts in oil in a large ovenproof sauté pan over high heat until browned on one side, about 5 minutes. Flip breasts, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part registers 165°, 10–12 minutes. Transfer breasts to a plate and tent with foil to keep warm. Return pan to stove top over high heat and cook juices in the pan until dry.
Meanwhile, cook bell pepper in a large pot of boiling salted water, 1 minute. Add zucchini and yellow squash and cook until fork-tender, 5–7 minutes more; drain.
Combine butter, flour, thyme, and garlic into a paste.
Deglaze pan with wine, scraping up any browned bits; cook wine until reduced by half. Add broth, bring to a simmer, and whisk in butter mixture. Bring sauce to a boil and cook 1 minute more. Stir in lemon juice and season sauce with salt and black pepper. Stir vegetables into sauce, slice breasts.
For the Lemon-Chive Farfalle, cook dry farfalle pasta according to package directions; drain. Toss farfalle with butter, chives, and minced lemon zest. Season pasta with salt and black pepper. Serve chicken over Lemon-Chive Farfalle.
Nutritional Facts
Nutritional Facts
Per serving with side
Calories: 873
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 191mg 63%
Sodium 301mg 12%
Carbs 77g 25%
Fiber 6g 24%
Protein 63g
*Percent Daily Values are based on a 2,000 calorie diet.