Step 1

In a deep pan over high heat, add 1 tablespoon olive oil and butter. When the butter has melted, add chicken and sautee until cooked through. Set aside on a plate.

Step 2

Add garlic and onions, lower heat to medium and cook for 5 minutes, or until onions have softened and are translucent.

Step 3

Add Voveti prosecco, stir well to deglaze the bottom of the pan and bring to a boil. Add chicken, lower to a simmer, cover and cook for 10 minutes.

Step 4

Remove chicken and save on a plate. Add chicken stock and rosemary to the onion mixture and bring to a boil. Lower heat to a simmer, cover and cook for 5 minutes.

Step 5

Remove rosemary and transfer onion mixture to a blender, add remaining 2 tablespoons chicken stock and puree until smooth. Set aside.

Step 6

Meanwhile in another pan over high heat, add remaining 1 tablespoon olive oil, zucchini, carrots and mushrooms. Cook until vegetables are tender but still yield a little crunch (about 5-7 minutes). Season with salt and pepper.

Step 7

Transfer all the ingredients in a large bowl and toss well. Serve.