- Italian bread, sliced
- Kosher salt
- Organic The Fresh Market Farfalle Pasta
- 3 tbsp extra virgin olive oil, divided
- 1 ½ lb chicken breast strips
- Freshly ground pepper
- Primavera Veggie Kit
- 1 jar The Fresh Market Italian Alfredo Pasta Sauce
- The Fresh Market Italian Panko Breadcrumbs
Primavera Veggie Kit
- 1 c zucchini squash, cubed
- 1 c yellow squash, cubed
- ½ red bell pepper, Julienne cut
- 1 broccoli crown, separate florets
- ½ c shredded carrots
Preheat oven to 400°F. Line a large sheet pan with aluminum foil or parchment paper and add Italian bread; set aside.
Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.
Meanwhile, in a large skillet, heat 2 tbsp olive oil over medium-high heat until it shimmers. Add chicken and season with salt and pepper to taste. Sauté and turn occasionally, about 4-6 minutes, or until cooked through. Transfer to a plate and set aside.
Return skillet to heat and add remaining tbsp of olive oil. Add primavera veggie kit, season with salt and pepper to taste, and sauté 7-10 minutes until softened, stirring occasionally.
Reduce heat to medium and Alfredo sauce, stirring gently to combine. Simmer until sauce is warm, about 5 minutes. While sauce is warming, warm your bread. Place Italian bread in oven for 2-3 minutes, or until warmed through.
Add chicken and farfalle to skillet and stir again to combine thoroughly. Sprinkle generously with Panko breadcrumbs and serve immediately with warmed Italian bread.
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