Chicken Primavera

Today I decided to make Chicken Primavera for lunch. I was inspired by this dish from La Baguette's entree. I use all of my favorite fresh vegetables and serve it over a thin noodle pasta.

My Chicken Primavera:
(serves 2)

1/2 lb angel hair pasta
14 oz. chicken breasts or tenders
3 carrots, peeled, sliced on the diagonal
1 small head of broccoli, spears only
1/2 yellow squash, sliced on the diagonal
1/2 zucchini, sliced on the diagonal
2 Tbsp red bell pepper, minced
1 shallot, minced
2 large garlic cloves, minced
1 bay leaf
1 Tbsp dried thyme & oregano combined
1 Tbsp butter, unsalted
1 1/2 cup chicken broth
1/2 cup white wine
1 1/2 turns of the pan heavy cream
1 Tbsp flour
1 Tbsp olive oil
salt & pepper

Heat olive oil in a deep saute pan over medium-high heat. Add shallot and garlic. Saute until translucent, about 2 minutes. Add carrots and saute for about another minute or two. Add the rest of the vegetables and season with salt and pepper, bay leaf and herbs. Saute for about a minute and add the butter. Cook the vegetables for about 5 more mintes. Whisk in the flour and cook for 1 minutes. Add the wine, stock and cream and deglaze the pan. Bring to a boil. Lower the heat to low-medium and simmer for 10 minutes or until the sauce has reduced and thickened. Cover and lower the heat to low until the vegetables are tender to a fork.

Meanwhile, season the chicken with salt and pepper and add olive oil to a grill pan or non-stick saute pan. Also add water to a pot and bring to a boil. Heat the grill pan or saute pan over medium-high heat. Add the chicken and cook on each side for about 5 minutes.
Add salt to the pasta water and add the pasta. Cook until al dente.

Add cooked pasta to the vegetables. Remove chicken from pan and slice into strips.

To serve:
Add pasta and vegetable mixture to plate or large serving bowl. Add chicken stips on top.

Enjoy! (Oh and P.S.- WAY TO GO LAKERS ON THE WIN IN THE 2ND ROUND AGAINST THE JAZZ! WOO HOO!!!)