5-22…Fettuccine with chicken, broccoli, and zucchini

I’ve succumbed to the magic of the merry month of May and the green produce in the markets with the promise of so much more to come.  So, tonight’s dinner is Fettuccine with Broccoli, Zucchini, and a little bit of chicken, all of it enhanced by herbs now available in our small herb garden (well protected from the whippets).

INGREDIENTS:

Fettuccine

Skinless, boneless, organic chicken thighs

Broccoli florets

Zucchini

Olive oil

Garlic and onion

Fresh basil and parsley

Red pepper flakes

Sweet vermouth

Grape tomatoes, sliced

PROCESS:

Brown the chicken in olive oil, remove and deglaze pan with the wine, saving the residue with the chicken.  Add fresh oil to the pan and begin cooking the garlic and onion until soft, then add the zucchini and half of the herbs.  You have to judge when to add the broccoli and the rest of the herbs so it doesn’t get over cooked.  I add it about 5 minutes before I expect the past to be ready.  Add the pasta, and the tomatoes and mix well and enjoy.

COMMENTS:

Patience had seconds…that’s better then anything I can say about this dish.