Pasta Primavera Recipe
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Contributor: |
Contributor: Janelle DeYoung Added: Friday, February 13, 2009
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Category: |
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Ingredients: |
Ingredients: 1 lb. uncooked penne pasta 2 c. asparagus (about 3/4 lb.) 3/4 lb. green peas pods 1 tsp. olive oil 2 chicken breasts, cooked and cubed 1 small yellow bell pepper, cut into julienne strips cooking spray 1 small red onion, thinly sliced 2 garlic cloves, minced 1 c. halved cherry tomatoes 2/3 c. fat-free, less-sodium chicken broth 1/3 c. whipping cream 1/2 tsp. salt 1/2 tsp. crushed red pepper 1/4 c. (1 oz.) grated fresh Parmesan cheese 1/4 c. thinly sliced fresh basil
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Directions: |
Directions:Cut asparagus diagonally into 1-inch pieces. Cook pasta according to package directions. Add asparagus and peas during the last 2-3 minutes of cooking. Drain; place in a large bowl. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add cooked chicken, bell pepper, onion, and garlic; saute 5 minutes. Add tomatoes; saute 1 minute. Stir in broth, whipping cream, salt, and red pepper; cook 2 minutes or until thoroughly heated. Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately. |
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Notes: |
Personal
Notes: This recipe comes together really fast if all of the ingredients are prepared ahead of time.
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