Type:

Entered into the 2010 EatWell@School cooking competition by Bruce Randolph School.

Yield: 8 servings

Ingredients

Pasta, Sauce and Vegetables:

  • 12 oz. fettuccini, dry
  • ½ cup spinach, fresh
  • 1 head cauliflower, cut into even florets
  • 2 cups broccoli, chopped into small pieces
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 1/3 cup heavy cream
  • ½ cup parmesan cheese, grated
  • ½ tsp Italian herb seasoning blend
  • ½ lemon, juiced
  • Salt and fresh cracked pepper, to taste

Chicken and Garnish:

  • 12 oz. boneless, skinless chicken breast, pounded evenly
  • 3 tsp olive oil
  • Salt and pepper, to taste
  • 1/8 tsp Italian herb seasoning blend
  • ¼ cup breadcrumbs
  • ¼ cup parmesan cheese, grated
  • 2 carrots, sliced into half moons
  • 1 zucchini, quartered, medium dice
  • ½ red bell pepper, seeded and cut into matchsticks
  • 1 tablespoon chopped fresh thyme

Directions

Pasta, Sauce and Vegetables:

  1. Bring salted water to a boil in a medium saucepan, shock the spinach and make into an oil infusion, set aside. Add the cauliflower to the boiling water and cook till tender, scoop out, place in blender. Add broccoli to the same water, cook till tender, set aside. 
  2. Bring salted water to a boil in a large pot. Boil noodles to al dente, drain and set aside.
  3. In the same pot, heat ½ teaspoon of oil over medium-low heat and lightly sauté the garlic, add the cream, herbs, salt and pepper and gently whisk in the grated cheese till it melts.
  4. Transfer cream sauce to blender, add 1 tablespoon of lemon juice and puree till smooth. Use the vegetable cooking liquid to achieve proper consistency. Return to same pot, toss with the pasta, broccoli, sautéed carrots and zucchini. Adjust seasoning. Reheat to 145°F.

Chicken and Garnish:

  1. Heat a sauté pan over medium heat; add . teaspoon of olive oil and the breadcrumbs and toast till lightly brown. Add the grated cheese and a pinch of salt. Set aside.
  2. In a separate sauté pan add . teaspoon oil and lightly cook carrots and zucchini till al dente. Season to taste. Set aside then lightly sauté red peppers. Set aside.
  3. Heat a large sauté pan over medium-high heat; add 2 teaspoons of olive oil, season pounded chicken breast with salt, pepper and Italian seasoning. Sear, presentation side down. Cook to internal temperature of 165°F. Let rest.
  4. Place a swirl of pasta on plate. Sprinkle with breadcrumbs, slice chicken and arrange in a fan shape. Garnish with red peppers, infused cooking oil, and fresh thyme.

Entered into the 2010 EatWell@School cooking competition by Bruce Randolph School.

Recipe By: EatWell@School