Ingredients:
1/2 lb asparagus, cut into 1 inch slices
8 ounces uncooked penne pasta
1 teaspoon olive oil
12 ounces boneless skinless chicken breasts
1 cup shelled green peas
1 teaspoon salt
1/4 teaspoon fresh 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 grated fresh parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 tablespoons green onions
Directions:
Bring 2 quarts of water to a boil in a stock pot.
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 large nonstick skillet over medium-high heat.
Add chicken; saute 5 minutes.
Add asparagus, peas, salt, pepper, and garlic; saute 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.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.