Rotelli with Garden Vegetables
This is one of my mom’s classic recipes. The aroma of the vegetables cooking brings back fond memories. It’s a meal to serve and please a crowd (like me and my 6 siblings!) and easily can be scaled up. So comforting and nourishing because it’s packed with vegetables, this is a dish I love to bring a friend when a new baby arrives or they just need some extra love. I hope you build good memories around this dish too!
Rotelli & Garden Vegetables
Servings: 6 people
Ingredients
- 2 chicken breasts
- 4 tbsp butter divided
- 1 tbsp olive oil
- 1.5 cups leeks chopped
- ¾ cup onions chopped
- ¾ cup red pepper strips 2" pieces
- ¾ cup carrots sliced
- ¼ cup parsley chopped
- 2 tsp basil chopped
- 2 cups zucchini slices
- 2 medium tomatoes
- ½ cup chicken broth
- 1 clove garlic minced
- 4 tsp salt separated
- 1 tsp pepper
- ¼ cup grated parmesan
- ½ lb rotelli pasta
Instructions
- Poach the chicken breasts by heating a large pot of water and 1 tbsp of salt to a boil. Add chicken breasts to water, cover and remove from heat. Set a timer for 15 minutes. After 15 minutes, remove chicken and set aside.
- In a large saute pan, heat butter and olive oil until melted.
- Add leeks, onions, red pepper and carrots. Cook, stirring frequently for about 10 minutes.
- Add zucchini, tomatoes, broth, garlic, parsley, basil, salt and pepper. Cover and cook for about 15 minutes until vegetables are tender.
- Meanwhile, prepare pasta according to package directions
- As vegetables and pasta cook, cut cooled chicken into strips.
- Add chicken to vegetable mixture.
- Once pasta is finished cooking, drain and combine with 2 tbsp of butter and parmesan cheese.
- Top pasta with vegetable mixture and serve with more cheese.