Chicken Pasta Primavera

I wish you could SMELL this! So Amazing!!!

Chicken Pasta Primevera
  •  2 Tablespoons Butter
  • 1 whole large Onion, Chopped
  • 4 cloves Garlic, Minced
  • 1 tsp salt , or to taste
  • ¾ cup Wine (white Or Red Is Fine)
  • 28 oz Crushed Tomatoes
  • 1 diced medium tomato
  • 1 large zucchini sliced in 1/4 “ half moons, 
  • 1 large yellow squash, sliced in 1/4 “ half moons,
  • *optional* 1 peeled, grated carrot
  • 2 or 3 chicken breasts cubed
  • ¼ cup dried Parsley
  • 2  cups Freshly Grated Parmesan Cheese [ or mix of Parmesan and Mozzarella]
  • 1 tsp sugar [only if you use use a dry wine. I used a sweeter White Merlot, so I skipped the sugar]
  • 1/2 box pasta noodle of choice
In large skillet or pot: Pour in wine, add onions, butter, and garlic. Gently stir for 2 minutes.
    Pour in crushed tomatoes and stir to combine. Add veggies and chicken and all spices to tomato sauce [everything but pasta]. Simmer on low for 30-45 minutes until veggies are tender and chicken is done. Stirring occasionally.
    [*You can, of course, use precooked chicken. in which case 30 minutes cook time should be plenty.*]
    Either combine sauce in large pot with pasta, or serve layered over pasta. Either way, liberally sprinkle with fresh grated Parmesan and serve.

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