Business and Computer Technology
Culinary student stiring
Male chef plating food

Pasta Primavera


1-2 pounds of fresh vegetables (Broccoli, Peppers, Tomatoes, Summer squash, Onions, Etc.)
6 cloves fresh garlic chopped
3 T extra virgin olive oil
1 qt béchamel sauce
Thickened cream or milk
8 ounces of cooked chicken breast chopped
½ cup Parmesan cheese
Salt and pepper to taste
Chopped fresh basil for garnish
1 pound uncooked pasta (black pepper pasta)


  1. In a large sauce pan, add oil and sauté the garlic and fresh vegetables on high heat for approximately 2 minutes.
  2. Add cooked chicken breast and béchamel sauce to the vegetables.
  3. Heat the sauce until it comes to a simmer.
  4. Stir in parmesan cheese, salt and pepper to taste.
  5. Finally add the pasta and garnish with fresh basil.