Chef Jason Rex is a 40-year Idaho native, and has been cooking for 25. He recently opened Collective Kitchen, and is known for incorporating fresh local ingredients in his recipes, including homegrown peaches from his very own trees.
Spring Pasta
» 2 Trimmed Chicken Breasts
» 1/4 cup Asparagus
» 1/4 cup Broccoli
» 1/4 cup Yellow Onion, sliced
» 1/4 cup Red Pepper, sliced
» 2 tbsp Garlic, chopped
» Salt and Pepper to taste
» 2 tbsp Olive Oil
» 1/2 cup White Wine
» 1/4 cup Butter
» 1/4 cup Goat Cheese
» 1/4 cup Red Grapes, sliced in half
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Directions
In a hot large skillet add olive oil and diced chicken and brown. Add garlic, onions, peppers and sweat for 2 minutes. Add broccoli and asparagus and cook for 1 minute on high heat. Add white wine and reduce by 1/2. Finish with goat cheese and butter. Fold in spinach and top with red grapes. (Use any style of your favorite gluten free pasta)
Photography By Ellie Gray
As Featured In: Winter/Spring 2016