Entrée – Poultry
Herb Seared Chicken Breast, Warm Zucchini Stew with Angel-Hair Pasta

This recipe was featured on "You're the Chef" episode #704. Buy this episode from WVIA.

Yield: four portions

Ingredients:

Part 1-Chicken prep
1 1/2 lb.	chicken breasts, boneless, skinless, trimmed of fat
3 Tbsp.	sun-dried tomatoes, julienne
3 Tbsp.	rosemary, chopped fine
3 Tbsp.	garlic, chopped fine
1/2 c.	virgin olive oil
2 tsp.	salt
1 tsp.	ground black pepper
1/4 c.	virgin olive oil
Part 2-Vegetable prep
1/2 c.	pine nuts
1/4 c.	garlic, chopped fine
1 c.	Spanish onion, sliced thin
1 c.	green peppers, sliced thin
1 c.	Portobella mushrooms, sliced
2 c.	zucchini, diced medium
1/2 c.	sun-dried tomatoes, julienne
1/2 c.	fresh basil, sliced thin
1/2 c.	water
1 tsp.	salt
1 tsp.	ground black pepper
1 lb.	angel hair pasta, cooked according to manufacturer’s directions

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Part 1-Chicken prep procedure:
Completely combine or puree the herbs, seasonings and oil. Coat the chicken at least 1/2 hour before cooking.

Sear chicken in a sauté pan over medium heat on both sides. Remove the chicken from the pan and finish cooking until the juices run clear at 350° on a baking sheet.

Part 2-Vegetable prep procedure:
In the same pan you cooked the chicken, over medium heat, add the pine nuts and the garlic and brown them lightly.

Add the onions and green peppers, and cook until they are lightly browned. Add the mushrooms and continue cooking until the mushrooms are soft. Add the zucchini and sun-dried tomatoes, and continue cooking and tossing the vegetables until the zucchini is bright green. Add the basil and water (if you want the vegetables to be saucy) and lower the temperature. Stir the pan to loosen all the browned sugars from the pan.

Remove the chicken from the oven and let it rest for 5 minutes. Slice and serve the chicken on top of the pasta (tossed with the vegetables) and add additional olive oil, fresh ground black pepper and Parmesan cheese, as desired.