Good Life, Good Food: Summertime Garlic Chicken
Great dish for those hot summer evenings. Full of flavor and freshness. A great meal to share with your family and friends on a nice July evening!
- 1 lb chicken breast, diced
- 1 Tblspn garlic, minced
- 2 Tblspn extra virgin olive oil
- 1 ea small zucchini, sliced
- 1 C baby carrots, blanched
- 1 C grape tomatoes
- ¼ C sliced red onion
- ½ C mushrooms, sliced
- 1 C farfalle pasta, cooked and rinsed
- ¼ C Kikkoman low sodium soy sauce
- ¼ C honey
- 2 tspn cornstarch
- Pinch McCormick red pepper flakes
In a sauce pan bring to a boil 3 cups of water. When boiling add carrots and cook for 3 min to blanch. Remove and drain, top with ice to stop cooking and set aside.
Over a medium high heat, add half the olive oil and garlic. When garlic becomes fragrant, add the chicken and season with kosher salt and Coarse grind black pepper. Saute until chicken browns and is cooked through, remove from the pan. Add the remaining olive oil and saute zucchini, carrots, and mushrooms. When they begin to turn soft, add tomatoes and cooked chicken back to the pan.
Consolidate all the ingredients, and over medium high heat add the soy sauce, honey and cornstarch mixture. Toss to coat well, then add cooked farfalle pasta and coat all with sauce.
Serve this nice fresh flavorful dish with a pinch of red pepper flakes and a squeeze of lemon for a fresh touch.