Chicken Primavera

Fried chicken, veggies, cheese and pasta, what more could you ask for?

So i’ve been working on this recipe for years and I always do it differently since I never take notes on how to make it. And since this is a great dish to kick-off into spring I thought it would be a good time to try it again and share!

One tip I suggest is for the chicken tenders, I marinte them overnight with water, olive oil, salt, pepper, a little oregano, garlic and fresh thyme sprigs just to make them more tender. You will love!

And when it comes down to it, you can really alter primavera’s on the veggies, some can be different peppers or add broccoli but I always have stuck to what I have done below and it has never let my belly down, hopefully it won’t let your’s down either!

Recipe Below:

Servings: 6-8

Time cook: 2 hours

Ingredients

• 1.25 lb of chicken tenders

• 1/2 cup of olive oil

• 1 cup of panko

• 1/2 Italian bread crumbs

• 1/2 cup of fresh shredded mozzarella

• 1/4 cup of sliced parmesan

• 1 zucchini, sliced in half

• 1 yellow squash, sliced in half

• 1 can of diced tomatoes, drained

• 1/2 onion, chopped

• 1/2 red bell pepper, chopped

• 1/3 cup of minced carrots

• 2 tablespoons of oregano

• 1 tablespoon of thyme

• Few fresh thyme sprigs

• Few fresh basil sprigs

• Parsley to garnish

• Salt and pepper to taste

• 1 tablespoon of minced garlic

Directions: First pre-heat the oven to 350° F. Mix the panko and bread crumbs in a bowl together and set aside. In a sautee pan add the olive oil enough to coat pan, and then add the onion. Let it cook for a few minutes. Then add garlic and slowly add in the bell pepper, squash, zucchini, and carrots. Then add the oregano, thyme, fresh basil (half) and salt and pepper to taste. Cook the angel hair accordingly, set aside (just leave in water till ready to put into baking pan)

For the chicken, pre-heat air fryer to 390° F. Pat dry and dip in olive oil, then dredge in panko bread crumb mixture. Then once the fryer is ready spray the tenders with olive oil and cook for 15 minutes. Once the tenders are done cut them into chunks.

In a baking dish, add the angel hair, add the veggie mix and then the chicken chunks, I added left over garlic to this too. Then mix well gently. For the topping add the mozzarella cheese, parmesan, fresh basil, thyme sprigs and oregano on top. Bake in oven for about 20 minutes covered. Then 10 more minutes uncovered. Once done drizzle olive oil and parsley on top.