 This recipe for Pepper Primavera Broiled
Chicken was submitted by Thomas Jones.
Pepper
Primavera Broiled Chicken
- Marinade (recipe follows)
- 6 boneless, skinless chicken
breast halves, cut in strips
1/2 pound fresh asparagus, cut in 2-inch pieces
1 pound fettucine
6 tablespoon olive oil, divided use
1/8 teaspoon hot oil
1/4 cup, plus chopped fresh basil
3 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 each large green, red and yellow pepper, cut in 2-inch strips
1/4 pound snow peas, trimmed
2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
1/4 cup freshly grated Parmesan cheese
- Place Marinade in large
bowl and add chicken, tossing to coat. Refrigerate 1 hour.
- In wok, place 1 cup of
water and steaming basket; bring to a boil. Add asparagus and
steam 2 minutes. Remove asparagus and set aside; drain water
from wok.
- Prepare fettucine according
to package directions, adding 1 tablespoon olive oil to water.
- Remove chicken from marinade;
drain and place on broiler pan. Set oven temperature at Broil
with rack about 6 inches from heat. Broil, turning once, about
6 minutes or until chicken is brown and fork tender.
- In wok, place hot oil
and remaining 5 tablespoons olive oil. Heat to high temperature.
Add 3 tablespoons basil, parsley and garlic; saute 1 minute.
Add green, red and yellow pepper strips, snow peas and mushrooms.
Cook, stirring about 1 minute, or until vegetables glisten (sprinkle
1 tablespoon water to keep mixture moist). Add salt and pepper,
cover. Cook 2 minutes, remove cover and add asparagus. Cook,
stirring, 1 minute; remove from heat.
- Rinse cooked fettucine
and toss with vegetables in wok.
- On large platter, place
fettucine mixture. Arrange chicken on top. Sprinkle with Parmesan
cheese and remaining 1/4 cup basil.
Makes 4 to 6 servings.
Marinade: In food processor container fitted
with steel blade, place 1 large garlic clove and 1 cup fresh
basil; process while adding 3 tablespoons balsamic vinegar, 1/2
teaspoon freshly cracked pepper and 1/8 teaspoon salt. Add 1/2
medium Granny Smith apple peeled and cored; process until pureed.
Slowly add 4 tablespoons corn oil.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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