Chicken Alfredo Primavera

Ingredients

• 2 tablespoons Butter
• 3 tablespoons Olive Oil
• 5 boneless Chicken
• 1 teaspoon Salt
• 1 cut into 1/2-inch cubes Squash
• 1 Head chopped Broccoli
• 8-ounce sliced mushrooms
• 1 red Pepper
• 1 chopped onion
• 3 cloves garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• 16 ounces bowtie pasta
• chopped Parsley

Instructions

1. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken on both sides with salt and a little pepper. Cook for 5–7 minutes per side until fully cooked, then transfer to a board and let rest.
2. Bring a large pot of well-salted water to the boil and cook the pasta until al dente, stirring occasionally. Reserve about 1/2 cup of the pasta cooking water, then drain.
3. Reduce the heat under the skillet to medium. Add the remaining butter and olive oil. Add all the vegetables except the garlic, along with the red pepper flakes. Cook for about 5 minutes until tender and lightly coloured.
4. Add the garlic, season with salt and pepper, and cook for about 1 minute. Pour in the white wine and simmer until reduced by half.
5. Stir in the milk, cream and some of the reserved pasta water. Bring to a gentle boil and simmer for 2–3 minutes until slightly thickened.
6. Remove from the heat, stir in the Parmesan, then add the cooked pasta. Slice the chicken and add it to the pan, tossing gently to combine. Adjust seasoning and consistency if needed.
7. Serve immediately, topped with extra Parmesan and chopped parsley if desired.

instructions_source: editorial-classic