Chicken Alfredo Primavera

1. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken on both sides with seasoned salt and pepper, then cook for 5 to 7 minutes each side until cooked through.
2. Meanwhile, bring a large pot of water to the boil, season it generously with salt, add the pasta, and cook until al dente, about 12 minutes, reserving half a cup of the pasta water before draining.
3. Lift the chicken onto a board to rest. Turn the heat to medium and add the remaining 1 tablespoon each of butter and olive oil to the same pan. Add the vegetables (apart from the garlic) and the red pepper flakes, stir to coat, and cook until tender, about 5 minutes; hold off on seasoning until they have browned.
4. Add the garlic with a generous pinch of salt and pepper and cook for a minute, then pour in the white wine and let it reduce by half, about 3 minutes.
5. Stir in the milk, heavy cream and reserved pasta water, bring to a gentle boil, and let it reduce for 2 to 3 minutes.
6. Turn off the heat and stir in the Parmesan and cooked pasta, then slice the chicken and return it to the pan. Season to taste and finish with extra Parmesan and chopped parsley.

Tips from the ZestyPlate Kitchen

• Let the vegetables brown before you season them, otherwise they steam and lose that bit of caramelised flavour.
• Save some of the pasta water. A splash loosens the sauce to a silky consistency that clings to the bowtie.
• Take the pan off the heat before the Parmesan goes in so it melts smoothly rather than turning stringy.
• Rest the chicken for a few minutes before slicing so the juices stay in the meat.