I don't know if there really is such a thing as Chicken Primavera. But last night I decided there should be. Last night I was cooking boneless, skinless chicken thighs, and, even as I started them, I had no idea what they'd end up being. I don't know if this happens to anyone else, but I often start out to make something and change my mind midstream. This is a recent phenomonemon, so who knows how long it will last? After all, I do like order in my little corner of the world.
Anyway, last night I decided that I wanted something colorful and bright coming out of my oven, so this is what those chicken thighs became. And since poor Thor only got a bit of angel hair and some veggies (but NOT broccoli or cauliflower), it must have been as good as I hoped.
CHICKEN PRIMAVERA IN ALFREDO SAUCE
3 pounds boneless, skinless chicken thighs
1/2 pound frozen broccoli spears
1/2 pound frozen cauliflower florets
3 carrots, peeled and sliced thin
2 cups frozen corn
2 cups milk
2 tbsp cornstarch
1 cup parmesan
1 pound angel hair
1 stick margarine or butter
Spread the chicken pieces out in a baking pan, sprinkle with salt, garlic powder and pepper, and bake at 375F for about 30 minutes, until almost done. A few minutes before the chicken is ready, put all of the veggies in a saucepan with 1 tsp salt and about 1/2 cup water; cover and cook about half way. Remove the chicken from the oven, pour the vegetables with their cooking water over the chicken, then pour the liquid out of the baking pan back into the saucepan. Stir together the chicken and veggies, and put the pan back in the oven for a few minutes. Turn the liquid on to medium high and add 1 cup of milk. Whisk 2 tbsp cornstarch into the other cup of milk, and stir into the hot liquid. When it starts to thicken, add the parmesan, stir in well, and pour over the chicken and vegetable mix. Return the baking pan to the oven for about 10 minutes. Cook the angel hair (or the pasta of your choice), drain, cut the stick of margarine or butter into pieces, and stir it into the pasta. Serve immediately with the chicken mixture over the pasta, or, if you simply can't mix your foods, like me, put the chicken beside the pasta.
Ryan was pleased to have "interesting chicken"; my dearly beloved enjoyed this, Mark grumbled that it was "decent", and my picky eater, Patrick said nothing. Overall, that's a win for me! Plus, there was a little left for my lunch today, so double win!