Pasta Primavera

Tim and I went a little nuts and bought into one of those "buy ten boxes of pasta for $10" deals at the grocery store. Needless to say, we've been eating a lot of pasta. I get tired of tomato sauce, so this is what I came up with last night.

Pasta Primavera, y'all!

• Farfalle (Bowtie Pasta)
• 1 large chicken breast, cubed
• 1 carrot, peeled and sliced
• 1 yellow squash, sliced
• ½ Onion, sliced thin
• 1 bell pepper (yellow or red), sliced
• 2 cloves garlic, crushed
• 3 Tbsp olive Oil
• Herbs de Provence (any Italian herb are good; Rosemary, Oregano, etc.)
• Salt
• Pepper
• 1 bunch fresh basil, chopped
• 1 cup white wine and 1 cup chicken broth (2 cups chicken broth may be substituted)
• Optional: 1 pint cherry tomatoes, halved

Set a large pot of water to boil. Add pasta when ready.

Meanwhile, in a dutch oven or wok warm olive oil over med-high heat. Add cubed chicken and all herbs and spiced EXCEPT fresh basil. Sauté until the chicken is opaque on all sides.

Add all vegetables EXCEPT garlic and sauté for 7-8 minutes or until veggies start to soften. Add garlic and basil and sauté two more minutes. Add wine, or if not using, 1 cup broth.  Simmer veggies in broth for 3-4 minutes, then add second cup of broth. When pasta is ready, drain and stir into vegetable mix, tossing to coat all pasta with sauce. 

If using tomatoes, add with the pasta.

Serve with Parmesan cheese.