Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 2002


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


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.

  • 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.