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Pasta Primavera with Chicken and Asparagus

Yield 4 servings (serving size: 2 cups)
This harbinger of spring is colorful, fragrant, and fresh tasting.

Ingredients

  • 2 cups (1-inch) sliced asparagus
  • 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
  • 1 teaspoon olive oil
  • 12 ounces skinless, boneless chicken breast
  • 1 cup shelled green peas
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (1-ounce) grated fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons green onion

Nutrition Information

  • calories 463
  • caloriesfromfat 24 %
  • fat 12.6 g
  • satfat 6.4 g
  • monofat 3.9 g
  • polyfat 1.2 g
  • protein 33.6 g
  • carbohydrate 53.1 g
  • fiber 5.1 g
  • cholesterol 81 mg
  • iron 4.4 mg
  • sodium 773 mg
  • calcium 154 mg

How to Make It

  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.

  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.