Chicken-Pasta Primavera Recipe


Ingredients

1 cup chopped broccoli
1 l/3 cup chopped onion
2 cloves garlic, finely chopped
1 carrot, cut into very thin strips
3 tbsp vegetable oil
2 cup cut-up cooked chicken
1/2 tsp salt
2 medium tomatoes, chopped (about 2 cups)
4 cup hot cooked macaroni shells
13 cup freshly grated parmesan cheese
2 tbsp hopped fresh parsley


Directions

Cook the broccoli, onion, garlic and t the carrot in oil in 10-inch
skillet over medium heat about 10 minutes, stirring frequently, until
broccoli is crisp-tender. Stir in chicken, salt and tomatoes. Heat
about 3 minutes or just until chicken is hot. Spoon chicken mixture
over macaroni. Sprinkle with cheese and parsley.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994


Servings: 1 servings

 

 

Chicken-Pasta Primavera Recipe brought to you by Recipe Ideas


Categories: Chicken; Italian; Pasta; Poultry


The History of Recipes

Transcribed cooking instructions as an idea can be observed way back into distant history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just primitive pictorial recipes for meal preparation.

Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`.

As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the ancient chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill.

In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like parsley and basil. The introduction of these new tastes led to an eruption in books on cookery, many of which are now in private collections.

Over the following few centuries, the upper-class families of the West competed to serve the most exotic meals, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes to help cooks of their time.

When we get to the 1900s, cookery publications were highly popular mostly as a result of better eduction, people having increased spare time and a general increase in wealth.

The arrival of TV brings us TV cooks and the recipe books that accompanied them.

Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading.

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We hope you enjoy this Chicken Pasta Primavera recipe.

 


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