Garden Chicken Primavera, 8/7/13

Keaton Miller

11-years old


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{}{}


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.



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.