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Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janelle DeYoung


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

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.

Personal Notes:
Personal Notes:
This recipe comes together really fast if all of the ingredients are prepared ahead of time.




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