Pasta Primavera With Chicken And Asparagus

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 bring 2 quarts of water to a boil in a stock pot.
• 2 add asparagus; cook 3 minutes. remove with a slotted spoon.
• 3 add pasta to boiling water; cook according to package directions, omitting salt and fat. drain.
• 4 cut the chicken crosswise into 1/4 inch wide strips.
• 5 heat oil in large nonstick skillet over medium-high heat.
• 6 add chicken; saute 5 minutes.
• 7 add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• 8 stir in wine, scraping pan to loosen browned bits.
• 9 stir in cream and juice; cook 1 minute.
• 10 add pasta and cheese; stir well to coat.
• 11 remove from heat; stir in basil, green onions, and parsley.