80
      Friday
      75 / 66
      Saturday
      77 / 63
      Sunday
      78 / 56

      Garden Chicken Primavera, 8/7/13

      Keaton Miller

      11-years old

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      4{}{}{}{}{}Chicken breast, cubed

      2{}{}{}{}{}Tbs minced garlic

      1 1/2{} {}cups sun driedtomatoes, sliced

      1/2{}{}{}cupfresh 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 AlDente

      Fresh shaved Parmesan cheese

      Roasted pine nuts{}{}

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      Brown chicken in olive oilwith salt & pepper until almost done. {}Add garlic, sun dried tomatoes,and rosemary. Saut until chicken is done. Add basil, oregano and thyme andsaut for 1 more minute. Squeeze juice of 1 lemon in and continue to saut for1 more minute. Add 3 cups of chicken stock and simmer, stirring occasionallyfor 10 minutes.{}Stir in{}butter, pesto and heavy whipping cream mixedwith corn starch. Simmer till slightly thickened. Season to taste and serveover bow tie pasta and garnish with pine nuts and shaved parmesan cheese.

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

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