Garden Veggie & Chicken Saute

Cotton Southern Bistro's Chef Jeff Brown made his Garden Veggie and Chicken Saute.

Ingredients:

Garden Veggie & chicken Sauté’
4oz diced raw chicken breast
½ C diced yellow squash
½ C diced Zucchini
1T minced garlic
¼ C diced tomato
¼ C White wine
1 lemon Squeezed
2T butter
2 leaves fresh basil
1C linguine cooked
2T Olive oil

Tomato Basil Salad
1pint grape or cherry tomatoes
¼ cup fresh basil ( about 6 leaves)
½ red onion julienned
¼ C red wine vinegar
2T olive oil
1T sugar
S&P to taste

Refrigerator pickles
2 cucumbers sliced thin
½ cup Red wine Vinegar
½ red onion Julienned
1T minced garlic
¼ sugar
2T fresh dill

Directions:

Garden Veggie & chicken Sauté’
Add oil to hot sauté pan and add diced chicken. Sauté for 2 minutes until partially cooked, add garlic, squash and zucchini and sauté until tender(about 2 minutes). Deglaze pan with wine, and lemon juice and add butter. Marry sauce and cooked pasta, toss in pan while adding fresh basil and tomato at the end. Serve Immediately.

Tomato Basil Salad
Halve tomatoes and place in Stainless bowl. Ribbon cut Basil and add with other ingredients. Mix well and chill for ½ hour before eating.

Refrigerator pickles
Mix all ingredients in bowl and refrigerate for 1 hour and serve.

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