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Ingredients

2 tsp.Olive oil

1 1/2 cups Julienne vegetables (zucchini, yellow squash, carrots snow peas, eggplant)

1 cupBroccoli and cauliflower florets

2 Chicken breasts, grilled or roasted, sliced

2/3 tsp. Garlic, minced

1 lb. Capellini pasta, cooked "al dente"

1 1/2 cups Tomato Basil Sauce (recipe follows)

Salt to taste

Fresh ground black pepper to taste

Shaved Parmesan-Reggiano to garnish

Fresh basil leavesto garnish

Method
Prepare Tomato Basil Sauce per recipe, reserve. Heat olive oil in a sauté pan. Add julienne vegetables, broccoli, cauliflower and garlic. Sauté for 2 minutes. Season with salt and pepper.

Add chicken and sauté until heated through. Add Tomato Basil Sauce, reduce heat and simmer for 2 minutes.

Heat cooked capellini pasta in salted, simmering water. Drain well and add pasta to sauce. Toss gently and season with salt, pepper and fresh basil. Top with shaved Parmesan Reggiano and fresh basil leaves.

Makes 4 Servings

Tomato Basil Sauce

Ingredients

1 cup Diced tomatoes, peeled, crushed

2 T. Olive oil

1/2 tsp. Fresh garlic, minced

1/2 tsp. Shallot, minced

1/4 cupFresh basil leaves, chopped

1/2 tsp. Oregano leaves

1/3 cupTomato juice

1 tsp.Parsley, chopped

Salt to taste

Fresh ground black pepper to taste

Method
Heat olive oil in a small saucepan over medium heat. Add garlic and shallots. Sauté until translucent, do not brown. Add tomatoes, basil, oregano and tomato juice. Reduce to low heat and simmer for 10 minutes, stirring occasionally to avoid scorching. Season with salt and pepper. Stir in parsley and reserve.

Makes 1 1/2 cups

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