| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
Yield` 8-10 servings
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Ingredients
- 2 chicken breasts cut into 1-inch cubes
- 2 1/2 teaspoons Salt divided
- 2 teaspoons black pepper plus more for garnish
- 4 tablespoons butter divided
- 1/4 cup olive oil
- 16 ounces penne pasta
- 1 32- ounce container vegetable broth
- 3 Carrots peeled and thinly sliced
- 1 inch bunch asparagus chopped into 1pieces
- 1 1/2 cups frozen peas
- 2 cups cherry tomatoes halved
- 6 garlic cloves minced
- 1 1/2 cups Parmesan cheese
- 1 in lemon zested then cuthalf
- 1/2 cup fresh basil chopped divided and used for garnish
MASTERS CLASSES ONLY: Italian Chopped Salad
- 2 cloves garlic minced
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon Dijon Mustard
- 3/4 teaspoon Salt
- ¼ teaspoon black pepper
- 1/4 cup olive oil
For the Salad
- 5 ounces cherry tomatoes quartered
- 2 large or 4 small stalks celery thinly sliced
- 1/2 small red onion diced
- 4 ounces Provolone cheese cubed
- 1 can chickpeas drained and rinsed, about 15-ounce
- 1 medium romaine lettuce heart chopped
- Salt to taste
- black pepper to taste
- 1 medium romaine lettuce heart chopped
- Salt to taste
- black pepper to taste
Ingredients
MASTERS CLASSES ONLY: Italian Chopped Salad
For the Salad
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Instructions
- Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all the olive oil to a large pot heat over medium-high heat.,
- Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
- Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
- Stir in the carrots, asparagus, and peas. Cover the pot and let cook until the pasta and vegetables are just tender, about 4 minutes.
- Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
- Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
- Stir in the basil just before serving. Top each serving with more parmesan and basil if you like.
Make the Dressing
- Combine minced garlic and place in a large bowl. Add red wine vinegar, dried oregano, Dijon mustard, salt, black pepper and whisk to combine. While whisking constantly, slowly drizzle in olive oil and continue whisking until emulsified.
Making the Salad
- Add all remaining salad ingredients to a large bowl. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
- Taste and season with more salt as needed. Finish with black pepper.
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