Pasta Primavera with Chicken and Asparagus |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This harbinger of spring is colorful, fragrant, and fresh tasting. Ingredients:
2 cups (1-inch) sliced asparagus |
3 cups uncooked cavatappi or penne pasta (about 8 ounces) |
1 teaspoon olive oil |
12 ounces skinless, boneless chicken breast |
1 cup shelled green peas |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1/4 cup dry white wine |
1/3 cup whipping cream |
1 tablespoon fresh lemon juice |
1/4 cup (1-ounce) grated fresh parmesan cheese |
1/4 cup thinly sliced fresh basil |
1/4 cup chopped fresh parsley |
2 tablespoons green onion |
Directions:
1. Bring 2 quarts of water to a boil in a stockpot. Add asparagus; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
2. Cut the chicken crosswise into 1/4-inch-wide-strips. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes. Add asparagus, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, green onions and parsley.
|
|