Pasta Primavera With Chicken and Asparagus
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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