Roasted Chicken Primavera

Roasted Chicken Primavera made by Andrea Greer, Head Chef, at Northeast Regional Medical Center

1. Cook Pasta

2. Roast Chicken breast at 350 degrees for ten minutes

Ingredients for Sundried Tomato Cream Sauce:

3tsp Olive Oil

2 tsp minced Garlic

3 cups dicedSundried Tomatoes

1 tsp Salt

1 tspPepper

2 quarts White Wine

3 quarts Heavy Cream

½ cup Roux

2 cups Marinara Sauce


Sauté garlic in olive oil over low heat. Then add tomatoes, salt, pepper, & white wine. Let simmer over low heat until tomatoes are softened. Add cream & reduce by ½ to 2/3, add roux & cook for 2-3 minutes. Then add marinara & then check for flavor & re-adjust if necessary.

Take your cook pasta and add chicken then cover with sundried tomato cream sauce.