Episode 3 of SKG-TV: Pasta Primavera

Rebekah’s Pasta Primavera with a white wine and light creamy sauce is featured in the third episode of SKG-TV on YouTube.com

Pasta Primavera
Serves 4

  • 1/2 pound of whole wheat pasta, such as linguine
  • 1 Red Bell Pepper, sliced
  • 1/2 cup of matchstick carrots
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 shallot
  • 2 cloves garlic
  • 2 Tablespoons Unsalted Butter
  • Olive oil for sauteeing
  • 3/4 cup white wine, such as Pinot Grigio
  • 1 Cup Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • Juice of 1/2 a Lemon
  • Fresh Parsley
  • Fresh Italian Oregano
  • Herbes De Provence
  • Salt and Pepper to taste
  • 2 Boneless Skinless Frozen Chicken Breasts
  • Fresh Parmesan Cheese for garnish

Pre-heat the oven to 375 degrees. In a casserole dish, season frozen chicken breasts with Herbes De Provence, salt and pepper and drizzle with olive oil. Once the oven has pre-heated, roast the chicken for 45 minutes. Meanwhile, bring a large stockpot of water to a boil. Add salt. Add pasta and cook until al dente, about 11 minutes. Drain the pasta and set aside until ready to add to sauce. Slice the bell pepper, squash and zucchini into thin strips. Mince the shallot, garlic and fresh herbs. In a large skillet, saute the vegetables in a tablespoon of olive oil for about 5 minutes, or until they begin to sweat. Season with salt and pepper. Remove vegetables to a bowl and set aside. In the same pan, begin the sauce. Saute shallots for about 30 seconds until fragrant, then add garlic and cook for about 30 seconds longer, stirring to combine. Add white wine and let reduce by half for about 2 minutes. Add mustard, butter and fresh herbs stirring to incorporate. The add heavy cream and stir. Bring to a simmer, stirring constantly. Season with salt and pepper to taste. Sauce is ready when it coats the back of a spoon. When chicken has finished roasting, chop it into bite-sized pieces. Add the chicken to the sauce, followed by the sauteed vegetables and cooked pasta. Using a pair of tongs, mix in all the ingredients. Plate the dish using a pair of tongs, and garnish with remaining fresh herbs and Parmesan cheese.

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Food Enthusiast
Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.


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