Chicken Alfredo Primavera

Method10 steps

1. 1

   Step 1: Heat one tablespoon of the measured butter (1 tbsp) and two tablespoons of the measured olive oil (2 tbsp) in a large skillet over medium-high heat. Season both sides of all five boneless chicken breasts with the chicken seasoned salt (1 tsp) and its pinch of black pepper. Hold the remaining tablespoon each of butter and oil for vegetables.

   Uses 1 tbsp butter for chicken; reserve other tablespoon · 2 tbsp olive oil for chicken; reserve other tablespoon · 5 boneless chicken breasts · 1 tsp seasoned salt for chicken · 1 pinch black pepper for chicken

2. 2

   Step 2: Cook all the seasoned breasts in the heated skillet for five to seven minutes on each side, turning once, until fully cooked through. Work without crowding if batches are needed. Meanwhile bring a separate large pot of the pasta water to a boil.

   Chicken: each side, then repeat after turning · 7 minUses All five seasoned raw breasts · The heated skillet fat · Water for boiling the pasta; reserve ½ cup starchy cooking water before draining

3. 3

   Step 3: Season the boiling pasta water with its separate few generous pinches kosher salt. Add all the dry bowtie pasta (16 ounces) and stir.

   Uses The separate boiling-water pot · A few generous pinches kosher salt for pasta cooking water · 16 ounces bowtie pasta

4. 4

   Step 4: Cook the pasta, stirring occasionally, until al dente, about twelve minutes. Before draining, scoop out and hold exactly half a cup of its starchy cooking water for the sauce. Drain the cooked pasta and hold it separately from that reserved water.

   Cook pasta · 12 minUses All the pasta and cooking water

5. 5

   Step 5: Move all the fully cooked breasts to a cutting board to rest; keep them for the final serving. Lower the used skillet heat to medium and add the held tablespoon butter and tablespoon olive oil to that same pan.

   Uses The fully cooked breasts and their used pan, separately from pasta water · Remaining 1 tbsp butter for vegetables · Remaining 1 tbsp olive oil for vegetables

6. 6

   Step 6: Cut the squash (1) into half-inch cubes, chop the broccoli (1 head) into small pieces, slice the mushrooms (8-ounce), deseed and chop the red sweet pepper (1), and peel and chop the onion (1). Add all these prepared vegetables and the red pepper flakes (1/2 teaspoon) to the skillet, keeping garlic separate. Stir to coat in fat and cook for about five minutes until tender and browned, without salting yet.

   Brown mixed vegetables before salting · 5 minUses The prepared vegetable-frying pan; hold resting chicken separately · 1 squash, cut into ½-inch cubes in step 6 · 1 head broccoli, chopped into small pieces in step 6 · 8-ounce sliced mushrooms · 1 red sweet pepper, deseeded and chopped in step 6 · 1 chopped onion · 1/2 teaspoon red pepper flakes

7. 7

   Step 7: Peel and mince the garlic (3 cloves). Add all of it and the separate generous pinches of vegetable salt and black pepper (1 generous pinch) to the browned vegetables and cook for one minute. Pour in all the white wine (1/2 cup) and scrape the pan to deglaze.

   Cook garlic before deglazing · 1 minUses The complete cooked vegetable pan · 3 cloves garlic · 1 generous pinch salt for browned vegetables · 1 generous pinch black pepper for browned vegetables · 1/2 cup white wine

8. 8

   Step 8: Simmer the deglazed pan until the wine reduces by half, about three minutes. Then stir in all the milk (1/2 cup), heavy cream (1/2 cup) and the held half cup starchy pasta cooking water; the drained pasta remains separate until the next step.

   Reduce deglazing wine before dairy and water · 3 minUses The complete deglazed pan · 1/2 cup milk · 1/2 cup heavy cream · Held ½ cup starchy cooking water

9. 9

   Step 9: Bring the assembled sauce to a gentle boil, then simmer and reduce for two to three minutes. Turn off the heat. Add all the measured grated Parmesan and all the drained cooked pasta, and toss to coat in the finished vegetable cream sauce.

   Reduce cream sauce before off-heat Parmesan and pasta · 3 minUses All the assembled cream sauce · 1 cup grated Parmesan cheese · All the separately held cooked pasta

10. 10

    Step 10: Slice all five rested cooked chicken breasts and combine them with the finished sauced pasta, or arrange all the slices over its servings. Taste and adjust with the separate finishing salt and black pepper. Garnish with additional grated Parmesan and chopped fresh parsley if desired, then serve.

    Uses The complete sauced pasta · All five rested cooked breasts · Additional salt after tasting finished pasta, as needed · Additional black pepper after tasting finished pasta, as needed · Additional grated Parmesan for optional garnish, as needed · Fresh parsley, chopped for optional garnish