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1 ingredients, 14 steps, cooking Chicken vegetables and pesto sauce pasta

How are you my mother, at this time you get present recipe Chicken vegetables and pesto sauce pasta with 1 ingredients and 14 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 1 ingredients and 14 stages of easy cooking Chicken vegetables and pesto sauce pasta.

Ingredients all Chicken vegetables and pesto sauce pasta

1. You need 1 : pot, water, salt, oil, chicken, vegetables and a pesto sauce.

If all main ingredients Chicken vegetables and pesto sauce pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Chicken vegetables and pesto sauce pasta

1. Basic pesto suces: 2 cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts 2 largecloves garlic ½ cup extra-virgin olive oil. ½ cup freshly grated parmesan cheese
   
2. Brillat thin whole wheat spaghetti. Whole Grain Pasta Cooks in 6 - 7 minutes PACK SIZE(S) 16 oz. (8 x servings
   
3. 4 quarts (16 cups) water: This is how much water you need to… Yield: 8 serving. Add salt to tastet and a little bit of oil.
   
4. Get the water to bubble up in a medium heat pot.
   
5. Then add the pasta to the bubbling water. Let the pasta get soft.
   
6. Cut the chicken into 1-inch strips along the grain of the meat fibers. Then, cut the strips crosswise, with your slices spaced about 1 inch apart.
   
7. Season the chicken cubes with your choice of spices or a marinade. If you coat the chicken in a marinade, discard the marinade when you finish with it to avoid cross-contamination
   
8. Preheat a bit of olive oil in a skillet over medium-high heat.
   
9. Spread the chicken in an even layer on the bottom of the skillet. If the cubes won't fit in a single layer, cook the chicken in multiple batches to ensure even cooking. If you crowd the pan, the steam won't be able to escape, resulting in poached or steamed chicken.
   
10. Leave the chicken untouched to cook for 1 to 2 minutes, or just until the bottom develops a light brown sear.
    
11. Turn the chicken with a spatula or wooden spoon to cook the remaining sides. Stir the chicken every 30 seconds to prevent sticking. The total cooking time should be between 7 and 10 minutes, depending on the size of the cubes.
    
12. Insert an instant-read digital meat thermometer into a chicken cube when the meat is clear and the juice does not run then remove from the pan. When the internal temperature reaches 165 degrees Fahrenheit, the safe minimum cooking temperature for the chicken breasts
    
13. Cut the tomatoes, carrots, zucchini and squash in small pieces.
    
14. When all the ingredients are ready add everything in the same pot and just mix so everything can get combine. When everything is combined just let it sit in a low heat for a few minuts just for the vegetables can cook. When you see that the vegetables are cooked then everything is ready to be serve and enjoyed.
    
15. Finish and Enjoy.

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