Pasta- Cream Sauce, with Chicken, Asparagus, Peas
Verified by stevemur
|1 poundFusilli; or other pasta|
|1 bunchAsparagus; sliced 1.5 inch long|
|1 cupPeas; fresh or frozen|
|2 cChicken broth|
|2/3 cHeavy cream|
|3 tablespoonLemon juice; more if desired|
|1/2 teaspoonBlack pepper|
|1 dashRed pepper flakes|
|2 cupsChicken; shredded from pre- roasted chicken (optional)|
Pasta- Cream Sauce, with Chicken, Asparagus, Peas Preparation
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; saute 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, black pepper, and red pepper. Add pasta mixture to broth mixture and mix in chicken meat; toss gently to coat. Serve immediately.
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