This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.
- 1⁄2 lb asparagus, cut into 1 inch slices
- 8 ounces uncooked penne pasta
- 1 teaspoon olive oil
- 12 ounces boneless skinless chicken breasts
- 1 cup shelled green peas
- 1 teaspoon salt
- 1⁄4 teaspoon fresh 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 grated fresh parmesan cheese
- 1⁄4 cup thinly sliced fresh basil
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons green onions
- Bring 2 quarts of water to a boil in a stock pot.
- 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.
- Cut the chicken crosswise into 1/4 inch wide strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken; saute 5 minutes.
- Add asparagus, peas, salt, pepper, and garlic; saute 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.
I doubled the sauce and i probably should have quadrupled it.Next time we will just make alfredo sauce and add asparagus.