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
It is possible to follow the history of meal recipes back into antiquity, at least as far back as ancient Egypt, and possibly even further. Interesting though that is, sadly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics is a collection of clay tablets in Sumerian 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and dill. For the decades that followed, the wealthy families of the West competed to serve up the most exotic meals, and as a consequence, cooks and their recipes were at a premium. However, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing the recipes of their peers. By the time we get to the 20th century, cooking books were highly popular mostly due to more people being able to read, more spare time and having more disposable income. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken Pasta Primavera recipe.
