Chicken Veggie Pasta in White Wine Reduction

Chicken Veggie Pasta in White Wine Reduction

Ingredients (serves 2)

• 1 lb. Chicken Breast
• 1/2 lb. Pasta
• One glass of White Wine
• One cup of Chicken Broth
• 1-2 Zucchinis
• 1 carton of Bella Mushrooms
• 1-2 Tomatoes
• 6-7 Garlic Cloves
• 1/2 Onion
• Capers
• Kalamata Olives
• Flour for thickening
• Lemon Juice
• Basil
• Oregano
• Salt & Pepper
• Olive Oil
• Parmesan 

Start

1. Chop up all Veggies.
2. Boil Water for Pasta.
3. Begin with Garlic and Onion in the pan. Heat until hot. Season with Salt & Pepper
4. Place Chicken pan, cook most of the way. Season with Salt & Pepper
5. Pour in Wine and Chicken Broth.
6. Sprinkle with flour until sauce is thickened to your liking. 
7. Add seasonings, Basil, Oregano. Scoop a generous portion of capers and Kalamata olives. Squeeze a whole lemon.
8. Take out Chicken if fully cooked and keep warm in tin foil.
9. Add Zucchini, cook a little. 
10. Add Mushrooms, cook a little.
11. Add Tomatoes, cook a little.
12. Cook Pasta while the flavors in the sauce fuse together.
13. Place Chicken back in white wine reduction and serve over pasta.