Monday, May 5, 2008

Primavera Sauce for Pasta

As usual, I've taken a recipe and fiddled with it a little for our tastes. This recipe originally came from the Aldi Meal Planner, but I doubled the amount of sauce, used a bag of Aldi Broccoli Stir Fry mix instead of the fresh veggies in the recipe. I added a fresh zucchini (sliced) and a teaspoon or so of chicken seasoning blend. I spooned it over riccioli pasta and served it with a garden salad and some garlic toast.

We ate ours without meat, but you could easily add some diced cooked chicken to this dish.

Primavera Sauce for Pasta

2 cups well-seasoned chicken broth, divided
1/2 cup water
1 teaspoon chicken seasoning blend (or your favorite seasoning blend)
4 Tablespoons cornstarch
1 bag frozen stir-fry vegetables
1 medium zucchini, halved lengthwise, then sliced
Pepper to taste

Put cornstarch in a small bow. Stir in chicken seasoning blend, then gradually whisk in 1-1/2 cups of chicken broth. Set aside.

In a large saucepan, combine 1/2 cup chicken broth with 1/2 cup water. Add stir fry vegetables. Bring to a boil; reduce heat to medium and boil 3-4 minutes or until vegetables are just starting to get tender. Stir in sliced zucchini and cook an additional 2-3 minutes.

Stir cornstarch/broth mixture, then whisk it into the vegetable mixture. Stir constantly, over medium heat, for 3-5 minutes or until sauce thickens.

Serve over cooked pasta of choice.

Makes approximately 5 cups of sauce.

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