Spring Chicken Stew with Lemon Zest Pasta

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Spring Chicken Stew with Lemon Zest Pasta

Spring Chicken Stew

Spring Chicken Stew

2 Large, boneless, skinless chicken breasts

2 t Olive oil

2 14.5 oz. cans chicken broth

4 Plum tomatoes chopped (I used 1/2 pint of yellow tomatoes I had canned)

12 Baby carrots (I used a very large one and cut it into pieces)

1 Leek, well cleaned and cut into 1/4″ rounds

1 1/2 C asparagus, trimmed and cut into 1 1/2″ pieces

1  C Sugar pod peas cut in half

1/4 t Celery salt

1/8 t Oregano

1 t Tarragon

1/4 t Chili pepper flakes

1/4 t Sage

Salt and pepper to taste (I used 1 1/2 t salt and 1 t pepper)

Parmesan Cheese

Heat olive oil in a deep skillet, add chicken and cook over medium high heat until browned on both sides, about 7 minutes.

Add stock, tomatoes, and seasonings, bring to a boil, and cover.  Reduce heat and simmer for 20 minutes, remove chicken and set aside.

Cut chicken into large pieces.  Add chicken, carrots to skillet and cook, covered until vegetables are almost tender, about 5 minutes.  Add leeks, peas, asparagus and cook until tender, about 5 more minutes.

Serve over Lemon Zest Pasta, top with Parmesan if desired.

Lemon Zest Pasta

16 oz. dried pasta (I used Campanelle also known as Gigli)

1/4 C butter

Zest of 1 lemon

Juice of 1 lemon

1 t salt

Fill a large stockpot with cold water, bring to a boil, and add salt.  Add noodles and cook until tender.  Drain noodles and return to pot.  Add butter and lemon zest.  Toss coating noodles.  Add lemon juice and toss.  Serve with Spring Chicken Stew.

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