Chicken Alfredo Primavera

Ingredients

• 2 tbsp butter
• 3 tbsp olive oil
• 1¼ lb boneless chicken breasts
• 1½ tsp salt
• ½ tsp black pepper
• 1 cup squash, 1/2-inch cubes
• 1 head broccoli, chopped
• 8 oz mushrooms, sliced
• 1 red bell pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• ½ cup dry white wine
• ½ cup milk
• ½ cup heavy cream
• 1 cup Parmesan cheese, grated
• 16 oz bowtie pasta
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.
2. Season chicken with salt and pepper. Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side, until cooked through. Remove chicken and let rest, then slice.
3. Reduce heat to medium. Add remaining 1 tbsp butter and 1 tbsp olive oil to the skillet. Add squash, broccoli, mushrooms, red pepper, onion, and red pepper flakes. Cook, stirring often, for 5 minutes until tender.
4. Add garlic, a pinch of salt, and pepper to the vegetables and cook for 1 minute. Deglaze the pan with white wine and reduce by half, about 3 minutes.
5. Stir in milk, heavy cream, and reserved pasta water. Bring to a gentle boil, then simmer and reduce for 2-3 minutes.
6. Turn off heat. Stir in Parmesan cheese and cooked pasta. Season with salt and pepper to taste.
7. Serve immediately, topped with sliced chicken and garnished with extra Parmesan and fresh parsley, if desired.