This harbinger of spring is colorful, fragrant, and fresh tasting.
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
How to Make It
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.
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.