There is this lovely time of the year, when summer vegetables start to make casual appearances, winter vegetables are still hanging out and spring vegetables boastfully grace us with their presence. I love this in between everything time as the produce options change almost daily. It is true spring, committed to several vegetables as a merging transition of the seasons.
I created this Primavera by abandoning the heavy cream sauces that occasionally are chosen for a light broth based sauce instead that merges the flavors together while allowing each to stand on their own. The vegetables could be easily changed depending on your garden or veggie drawer.
The chicken has a light crispiness from a brown rice flour coating and the finishing touch are toasted pine nuts. Enjoy and please share any variations you may try. This is a Gluten-Free option, but wheat flour and pasta can be subbed in if they are more readily available in your pantry.
Chicken Primavera over Brown Rice Pasta
1 tabelspoon olive oil
1 yellow onion
½ orange (or your favorite color) bell pepper
1 small zucchini, cut into thick pieces
8 spears asparagus, trim the ends &
1 teaspoon Herbs de Provence
½ bunch Purple Kale
¾ lb chicken thighs (about 3 thighs) or 2 small breasts cut into cubes
½ cup brown rice flour
2 cups chicken broth, room temperature to warm
1 cup brown rice pasta or whole wheat pasta
2 tablespoons toasted pine nuts
Place a large skillet or saucepan over medium-high heat. Drizzle in a splash of the oil. Once it is hot, toss in the yellow onions. Sauté for 3-4 minutes until slightly golden and add in the orange peppers. Sauté for 3-4 more minutes, add in the zucchini and asparagus and continue to sauté for 3-4 more minutes. Once the veggies are mostly done, lower the heat.
Meanwhile, set aside 2 tablespoons of brown rice flour and place the rest on a plate with a sprinkle of salt and pepper. Toss and lightly coat each chicken piece in the flour, shaking off the excess. Heat a separate sauté pan over medium-high heat. Once just hot, drizzle in another splash of the olive oil. Toss in the chicken pieces. Sear the pieces on one side for 3-5 minutes until golden on the outside, flip over and cook 3-5 more minutes until cooked through in the center. Add the chicken into the veggie pan and drizzle the remaining oil into the chicken saucepan. Once the oil is hot, sprinkle in the remaining brown rice flour to create a roux. Whisk/stir the flour and oil for about 2-3 minutes to cook out the flour flavor. Next, slowly pour in the chicken broth, whisking to incorporate until the sauce is thick and smooth. Add the kale to the veggies, toss lightly and then toss the chicken, veggies and sauce together.
Serve on top of the hot pasta, sprinkle with the pine nuts.
Below is a Creamy Variation from the blog Foodista worth checking out...