09/05/2016 Primavera Pie

Primavera Pie

Recipe Courtesy of Cindy Schick

9 oz. angel hair pasta, cooked al dente
2 Tbsp. butter
2 eggs, beaten
1/3 cup freshly grated Parmesan cheese
½ tsp. salt
¼ tsp. pepper
1 medium red bell pepper, julienned
1 med. onion, thinly sliced into rings
½ cup fresh mushrooms, sliced
3 cloves garlic, minced
¼ cup minced fresh basil or 2 tsp dried basil
½ tsp. Italian seasoning
2 Tbsp. butter
2 cups broccoli flowerettes, cooked and drained
1½ cup cooked and cubed chicken or turkey
1/3 cup freshly grated Parmesan cheese
1/3 cup heavy cream
1 egg
1 tsp. salt
½ tsp. pepper

In large bowl, mix hot pasta with 2 tablespoons butter, 2 eggs, 1/3 cup Parmesan cheese, salt & pepper. Pour into well-greased 9 inch deep dish pie plate and form a crust. Set aside.
In medium skillet, sauté pepper, onion, mushrooms, garlic and basil in 2 tablespoons butter for 5 minutes, or until pepper is tender. Stir in broccoli, chicken, and 1/3 cup Parmesan. Remove from heat.
In small bowl, whisk together cream, 1 egg, salt, and pepper. Stir into vegetable mixture.
Spoon vegetable mixture into pasta crust. Cover with greased foil. Bake at 350 degrees for 25 minutes. Remove and let stand 5 minutes before serving. Sprinkle with additional Parmesan cheese.