CHICKEN and VEGETABLE PASTA with GARLIC HERB SAUCE
2-3 TB extra-virgin olive oil, as needed
1 lb. boneless, skinless chicken breast, diced (easiest to cut when partially frozen)
2 carrots, peeled and sliced…………………...3 tsp. garlic, crushed or minced
About 1-2 cups frozen corn (thawed) or 15 oz. can corn (drained)
1 large broccoli top, cut into small florets (and thinly slice the stems)
About 8 oz. rotini or small penne pasta, cooked per package instructions
1 tsp. dried oregano, divided…………………1 tsp. fresh rosemary, minced
1-2 tsp. Kosher salt……………………………....1 tsp. black pepper
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Heat a large skillet with 2 TB olive oil on medium-high heat. Stir in diced chicken, salt, pepper, garlic rosemary and oregano. Cook and stir until the chicken isn’t pink; then remove the chicken and set aside.
Add carrots and sliced broccoli stems to skillet; sauté for 2-3 minutes until tender. Now stir in the broccoli florets and the corn and saute another minute (until the broccoli florets are bright green, but still al dente) ** At any time that you feel you need more olive oil in the pan, you can add the other 1 TB (or not). You should also taste one of the veggies now, to see if you need more salt and pepper.
Now, stir in the cooked pasta and chicken, and mix gently until it’s well combined. Let it simmer for a minute or 2 to get the pasta and chicken hot.
You can serve it now….. or put into a large covered casserole dish to reheat later in the microwave for about 3-4 minutes. Serves 3-4