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1 cup of broccoli florets
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1 cup of cauliflower florets
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6-10 pieces of baby corn (halved)
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1/2 cup of frozen green beans (halved)
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2 cloves of garlic (minced)
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2 chicken thighs (bone out, skin on)(diced)(optional)
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2 servings of spaghetti
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2 tbsp of fine salt
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1 tbsp of extra virgin olive oil
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6 tbsp of unsalted butter or Earth Balance soy butter (separated)
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3 tbsp Italian herb seasoning (separated)
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1 cup of low sodium chicken stock or vegetable stock
Serves: 2
Prep Time: 15min
Cook Time: 15min
VEGAN
Wash and chop all the vegetables and mince the garlic. Set aside for later. Heat a large skillet over medium high heat.
If including chicken, dry with paper towel and cut into small cubes. In a medium size skillet heat oil over medium heat. Add chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until crispy and golden brown.
During this, bring a large pot of water to a boil. Add a tbsp of salt and the pasta and cook until al dente, stirring occasionally.
When the chicken is cooked, add the minced garlic, 2 tbsp of the butter, and 1 tbsp of the Italian herbs to the skillet. Cook until garlic is fragrant and crispy, about 1 minute. Add the chicken stock to deglaze and allow it to come to a simmer. Scrape all of the bits off the bottom of the pan if any. Add vegetables to the pan and cover with a lid for 3-5 minutes or until vegetables are just al dente.
When the stock has reduced almost entirely, add the cooked pasta. Add the rest of the butter and Italian herbs and toss to coat and melt butter.
Season with salt and pepper as needed. Serve right away or save for up to 4 days in the refrigerator.
