Primavera Recipe by Firl Family Recipes
Cooking Instructions 50 minutes 1 Boil water, add salt, and cook pasta as directed 2 Line baking sheet with foil. Preheat oven to 400. Roast tomatoes and bite sized asparagus pieces with olive oil, salt and pepper for about 15- 20 minutes. 3 Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste. 4 Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant. 5 Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened. 6 Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer. 7 When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta. 1 Boil water, add salt, and cook pasta as directed 1 Boil water, add salt, and cook pasta as directed 2 Line baking sheet with foil. Preheat oven to 400. Roast tomatoes and bite sized asparagus pieces with olive oil, salt and pepper for about 15- 20 minutes. 2 Line baking sheet with foil. Preheat oven to 400. Roast tomatoes and bite sized asparagus pieces with olive oil, salt and pepper for about 15- 20 minutes. 3 Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste. 3 Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste. 4 Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant. 4 Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant. 5 Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened. 5 Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened. 6 Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer. 6 Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer. 7 When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta. 7 When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White Sauce Pasta Crispy Chicken Seaweed Rolls Panang Curry Beef Garlic Fried Rice 6 minute jammy soy-marinated eggs White Sauce Pasta Crispy Chicken Seaweed Rolls Panang Curry Beef Garlic Fried Rice 6 minute jammy soy-marinated eggs Sweet & Sour Eggplant School Vanilla/lemon Tray bake California Farm Cashew Spring Roll 🍝 Macaroni Salad 🍝 🍉🍹 Watermelon Mojito 🍹🍉 Braised Pork Belly w/ Quail Eggs Belgian waffles Ground beef and potato casserole Sattu Pani with Amla Juice Zucchini and cheese bake Sweet & Sour Eggplant School Vanilla/lemon Tray bake California Farm Cashew Spring Roll 🍝 Macaroni Salad 🍝 🍉🍹 Watermelon Mojito 🍹🍉 Braised Pork Belly w/ Quail Eggs Belgian waffles Ground beef and potato casserole Sattu Pani with Amla Juice Zucchini and cheese bake