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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this recipe in Good Housekeeping magazine. It has different ingredients from the other recipes for this, so I'm posting it to try soon. Ingredients:
12 ounces cavatappi pasta or 12 ounces fusilli |
2 green onions |
4 teaspoons olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-in . pieces |
salt and pepper |
1 garlic clove, crushed with press |
1 lb asparagus, trimmed and cut into 1-inch pieces |
1 medium red pepper, thinly sliced (about 4-6 ounces) |
1/2 cup heavy cream (or whipping cream) |
1/4 teaspoon crushed red pepper flakes |
1/2 cup freshly grated parmesan cheese |
1/4 cup loosely packed fresh basil leaf, thinly sliced |
Directions:
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2. Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch slillet, heat 2 teaspoons oil on medium-high heat until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onoins and garlic, and cook 1 minute, stirring. Add asparagus and red pepper; cook 6-7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium-high. Stir in reserved chicken pieces and remove skillet from heat.
4. To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.
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