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Garden Chicken Primavera, 8/7/13

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Keaton Miller

11-years old

 

4      Chicken breast, cubed

2      Tbs minced garlic

1½   cups sun dried tomatoes, sliced

1/2   cup fresh chopped basil

1      Tbs fresh oregano

1      Tbs fresh thyme

3      Tbs fresh chopped rosemary

3      cups chicken stock

2      cups heavy whipping cream

2      Tbs basil pesto

2      Tbs butter

1      Tbs corn starch

1      fresh squeezed lemon

Salt and Pepper to taste

Bow tie pasta-prepared Al Dente

Fresh shaved Parmesan cheese

Roasted pine nuts  

 

Brown chicken in olive oil with salt & pepper until almost done.  Add garlic, sun dried tomatoes, and rosemary. Sauté until chicken is done. Add basil, oregano and thyme and sauté for 1 more minute. Squeeze juice of 1 lemon in and continue to sauté for 1 more minute. Add 3 cups of chicken stock and simmer, stirring occasionally for 10 minutes. Stir in butter, pesto and heavy whipping cream mixed with corn starch. Simmer till slightly thickened. Season to taste and serve over bow tie pasta and garnish with pine nuts and shaved parmesan cheese.

 

 

Eleven year old Keaton Miller has wanted to be a chef for as long as he can remember.  He grows his own fresh herbs and seasonings right in his back yard.  He also fashions his own unique recipes that would make any chef envious.  Keaton's mom, her sisters and their entire family have been close friends with my family for as long as I can remember, so I thought I should introduce this special little chef right here on GMA.

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