Recipe: Pepper Primavera Broiled Chicken

PEPPER PRIMAVERA BROILED CHICKEN

3 whole broiler-fryer chicken breasts, skinned, boned and cut in strips
Marinade: recipe follows
1/2 pound fresh asparagus, cut in 2-inch pieces
1 pound fettucine
6 tablespoon olive oil, divided
1/8 teaspoon hot oil
1/4 cup, plus chopped fresh basil
3 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 each large green, red and yellow pepper, cut in 2-inch strips
1/4 pound snow peas, trimmed
2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
1/4 cup freshly grated Parmesan cheese

Place Marinade in large bowl and add chicken, tossing to coat. Refrigerate 1 hour. In wok, place 1 cup of water and steaming basket; bring to a boil. Add asparagus and steam 2 minutes. Remove asparagus and set aside; drain water from wok. Prepare fettucine according to package directions, adding 1 tablespoon olive oil to water. Remove chicken from marinade; drain and place on broiler pan. Set oven temperature at Broil with rack about 6 inches from heat. Broil, turning once, about 6 minutes or until chicken is brown and fork tender. In wok, place hot oil and remaining 5 tablespoons olive oil. Heat to high temperature. Add 3 tablespoons basil, parsley and garlic; saute 1 minute. Add green, red and yellow pepper strips, snow peas and mushrooms. Cook, stirring about 1 minute, or until vegetables glisten (sprinkle 1 tablespoon water to keep mixture moist). Add salt and pepper, cover. Cook 2 minutes, remove cover and add asparagus. Cook, stirring, 1 minute; remove from heat. Rinse cooked fettucine and toss with vegetables in wok. On large platter, place fettucine mixture. Arrange chicken on top. Sprinkle with Parmesan cheese and remaining 1/4 cup basil.

Makes 6 servings.

Marinade:
In food processor container fitted with steel blade, place 1 large garlic clove and 1 cup fresh basil; process while adding 3 tablespoons balsamic vinegar, 1/2 teaspoon freshly cracked pepper and 1/8 teaspoon salt. Add 1/2 medium Granny Smith apple peeled and cored; process until pureed. Slowly add 4 tablespoons corn oil.

Source: National Chicken Council