This one’s a concoction of my own fevered imagination and a desire to get more fresh veggies into our diet. All ingredients given here are suggestions, make up your own mix based on what you have available/like! All times and temperatures are estimated, you know your stove better than I do.
Makes 6-8 servings.
- 2 tbsp Canola oil
- 2 tbsp Olive Oil
- 2-3 skinless boneless chicken breasts, cut into small cube-like pieces
- basil (3T fresh chopped or 1T dried)
- 3 cups broccoli florets (+ julienne’d stems, optional. I don’t like all that stem to go to waste)
- 3 cups cauliflower florets
- 1 green pepper, diced
- 1 red pepper, diced
- 1 medium onion, diced
- flat italian green beans, tipped and halved (frozen works good too)
- 2 cups zucchini/summer squash, sliced 1/2″ thick and halved
- 2-3 cups baby bella mushrooms, quartered
- 3 cloves fresh garlic, minced.
- 2 cups fresh spinach leaves, chopped
- 1/2 cup chicken stock
- 1 can diced tomato (fresh can be used too if available, gives a brighter flavor)
- 2 tbsp tomato paste
- 4 cups stout pasta (caesarecce, farfalle, penne, something like that) Alternatively, you can serve this over cappellini or linguine.
- Grated Romano Cheese (because…CHEESE!, and I never suggest Parmesan because Romano has more flavor)
- Chop all vegetables and meat ahead of time. Seriously, it saves your sanity.
- Heat water in a separate pot, cook pasta according to directions.
- Meanwhile, in a large wok over medium-high heat, heat canola oil. in 2 batches, brown diced chicken. when each batch is complete, pour into a bowl, set aside. doing this in batches means that the chicken isn’t crowded and will brown better rather than steaming.
- Lower heat to medium. add olive oil and the stout vegetables (broccoli, cauliflower). These take the most cooking, so they get put in first. Cook for 2-3 minutes, tossing occasionally.
- Add onion, pepper, zucchini, squash, green beans, mushrooms, garlic, and dried basil if you’re using that. If you’re using fresh, leave it for later. I used frozen green beans in this instance, worked out great. Cook for 5 minutes, tossing often. If you feel like it needs a bit more olive oil, add a little. Looking for some softening of veggies.
- Add spinach leaves (and fresh basil, if you’re using that) and diced tomato, cook for 2 minutes tossing often.
- Add chicken stock, put on lid. Cook 4-5 minutes more, lifting lid and tossing occasionally. Vegetables should steam and soften.
- Turn off heat. Add chicken back in and stir well.
- Push veggies to the side, combine tomato paste into liquid at the bottom of the wok. Toss liquid and vegetables/meat together to coat.
- Stir pasta into wok
- Serve into bowls, sprinkle with some grated Romano cheese.
Mangia and enjoy! Let me know if you liked this recipe.