SPRING CHICKEN

SPRING CHICKEN
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  • CourseMain Dish
SPRING CHICKEN
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 2 boneless skinless chicken breasts - cooked
  • 2 carrots thinly sliced
  • 2 small zucchini sliced
  • 1 cup mushrooms sliced
  • 2 in tomatoes chunks
  • ¼ cup butter
  • ¾ cup Parmesan cheese
  • 1 egg lightly beaten
  • 8 oz. Monterey Jack cheese shredded
  • 8 oz. linguini noodles – prepared drained
Instructions
  1. Slice chicken in thin strips and set aside.
  2. Steam or micro-wave prepped veggies until tender crisp:
  3. If micro-waving, in a micro wave dish with a lid - start with carrots for 3 minutes, layer on zucchini and mushrooms for 2 minutes more, add tomatoes for only a last minute or two more.
  4. If steaming, with a ½ inch water in sauce pan – layer in the carrots first, zucchini, then mushrooms. Simmer for 5 minutes and add tomatoes for 2 more minutes. Drain.
  5. Toss hot pasta with butter.
  6. Mix Parmesan with beaten egg, add to pasta and toss together.
  7. Pour pasta into a buttered 13X9 inch baking dish.
  8. Top with chicken. Spead veggies evenly over the chicken.
  9. Season with salt and pepper and sprinkle with Monterey Jack Cheese.
  10. Bake at 350 degrees for 30 minutes or until hot and bubbly. YUM.
Terri's Notes

~ Chicken may be poached or steamed, great use for last night’s leftover grilled chicken!
~ You could vary the vegetables too, but this blend is a delicious.
~ Vegetables vary in size, so feel free to add more of the Monterey Jack cheese as needed.

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