This harbinger of spring is colorful, fragrant, and fresh tasting.

Recipe by Cooking Light April 2002

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

463 calories; calories from fat 24%; fat 12.6g; saturated fat 6.4g; mono fat 3.9g; poly fat 1.2g; protein 33.6g; carbohydrates 53.1g; fiber 5.1g; cholesterol 81mg; iron 4.4mg; sodium 773mg; calcium 154mg.