Balsamic Cream Whole-Wheat Pasta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Threw together this easy, low-calorie recipe one night after having a similar dish at a restaurant. Ingredients:
2 cups whole wheat pasta, rigatoni |
2 boneless skinless chicken breasts |
10 stalks asparagus |
5 tablespoons balsamic vinegar |
1/2 cup light cream |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
salt and pepper |
Directions:
1. On a non-stick skillet, cook chicken breasts until juice runs clear and the thickest part is white. Cut chicken into bite size pieces and set aside.
2. Blanche asparagus in a medium-sized pot. Cut each stalk into 4 pieces and set aside.
3. Cook pasta in a large pot for 10 minutes, or until al dente.
4. In a small saucepan, combine balsamic vinegar, light cream, onion and garlic powder. Whisk until mixture is blended completely and/or starts to bubble.
5. Once pasta is cooked, strain and transfer to a bowl. Combine pasta with the asparagus and chicken.
6. Pour sauce over pasta until mixed thoroughly.
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