Thursday, July 22, 2010

Chicken and Vegetable Pasta Primavera

This is one of my favorite recent dishes! I love a good pasta dish and not to mention the fact that you always have leftovers. Score!

Chicken and Vegetable Pasta Primavera

1.5 pounds asparagus spears (I used the Peruvian smaller asparagus)
1 cup matchstick carrots
1/2 medium sized onion, halved and thinly sliced
1 t bottled minced garlic (I used 1.5 cloves that I minced)
1 t olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (whole wheat)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup freshly shaved fresh Parmesan cheese

Preheat oven to 450

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces (Since I used the smaller asparagus I left them as is)

Combine asparagus and next 3 ingredients into a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes

While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.

Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

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