Yield
4 servings (serving size: 2 cups)

How to Make It

Step 1

Bring 2 quarts of water to a boil in a stockpot. 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.

Step 2

Cut the chicken crosswise into 1/4-inch-wide-strips. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes. Add asparagus, peas, salt, pepper, and garlic; sauté 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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