Buckwheat Pasta with Savory White Meat
This hearty dish combines the nutty flavor of buckwheat pasta with tender white meat, cooked in a delicious savory sauce. A perfect balance of flavors and textures that will satisfy your cravings for a comforting and wholesome meal.
ingredients
- 8 ounces buckwheat pasta
- 1 pound boneless white meat (chicken or turkey), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup button mushrooms, sliced
- 1 cup vegetable or chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
steps
- 1.
Bring a large pot of salted water to a boil and cook the buckwheat pasta according to package instructions. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium-high heat. Add the white meat and cook until browned on all sides. Remove the meat from the skillet and set aside.
- 3.
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
- 4.
Add the sliced bell pepper, zucchini, and mushrooms. Cook until tender, stirring occasionally.
- 5.
Return the white meat to the skillet and pour in the broth. Add the dried thyme and rosemary. Season with salt and pepper.
- 6.
Allow the mixture to simmer over medium heat for about 10 minutes, or until the meat is cooked through and the flavors are well combined.
- 7.
Serve the savory white meat and vegetable mixture over the cooked buckwheat pasta.
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