Chicken Pasta Primavera

4 servings

Pan-seared chicken breasts served over pasta tossed with sautéed spring vegetables in a creamy parmesan sauce.

prepPound chicken breasts to even 1/2 inch thickness
1/2 tsp dried oregano (for chicken)	Season chicken with oregano, salt, garlic powder & pepper			Slice chicken, serve over pasta, garnish with parmesan
1/2 tsp salt (for chicken)
1/2 tsp garlic powder
1/4 tsp freshly cracked black pepper (for chicken)
2 boneless, skinless chicken breasts (about 680 g)	Pan-sear chicken in oil until 165°F / 74°C
2 Tbsp olive oil
225 g dry pasta	Cook pasta per package, drain & set aside		Stir in parmesan & cream, add peas & pasta, cook 1-2 min
2 Tbsp butter	Sauté garlic in butter 30 sec, add tomatoes & zucchini, cook 2 min	Add remaining oregano, salt, pepper & broth, cook 1-2 min
2 cloves garlic, minced
150 g grape tomatoes, halved
1 zucchini, sliced and halved
120 ml chicken broth
1/2 tsp dried oregano (for sauce)
1/2 tsp salt (for sauce)
1/4 tsp freshly cracked black pepper (for sauce)
50 g grated parmesan cheese
240 ml heavy cream
75 g frozen peas

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