The Angel in Your Pantry Pasta Dinner

This quick and simple recipe came from my pantry, freezer and fridge. In other words, what I had on hand. The first thing is to start the water boiling for the pasta and once you have that bubbling your no more than 20 mins from a delicious, family pleasing, meal.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 10  ounces angel hair pasta
• 1  tablespoon olive oil
• 2  boneless skinless chicken breasts, thinly sliced
• 1  medium onion, finely chopped
• 2  garlic cloves, crushed
• 1⁄2 cup dry white wine
• 8  stalks asparagus, cut in 1 inch lengths (thin stalks preferred, can use more if desired)
• 1⁄2 cup  chicken stock
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 cup  frozen peas
• 1 (375 ml) can evaporated milk
• 1⁄2 cup parmesan cheese, grated
•  salt and pepper (to taste)

Directions

1. Cook pasta according to directions on package, drain and set aside covered.
2. Slice the chicken into thin strips while water is coming to a boil.
3. Heat oil in a frying pan over medium high heat, add chicken, cook 2 minutes or until golden brown and just cooked through, remove from pan and set aside.
4. Reheat frying pan over medium heat, may need to deglaze with a bit of water, add onion and garlic with a bit more oil if needed and cook until softened. Add wine and simmer 2 minutes, add asparagus, chicken stock, poultry seasoning, peas and evaporated milk, bring to a boil then reduce heat. Add chicken and pasta, stir and simmer 2 minutes or until heated through without overcooking.
5. Add salt and pepper to your liking.
6. Mix in the Parmesan. If desired sprinkle extra grated Parmesan cheese on top.