Did you know April is peak season for asparagus? If you want that crispy bright green with no signs of shriveling, the time is now! There’s nothing worse than stringy or even worse, soggy asparagus. On the other hand, there’s nothing more enjoyable than having it crisp and perfectly cooked. Well, I have the recipe. You just need the asparagus.
Okay, pasta primavera is pretty popular. AND it should be. Twirling your fork in a heap of quality pasta, fresh vegetables, and juicy chicken would get anyone’s mouth watering. However… you know the dream can’t all be true since most primavera sauces are loaded with unhealthy ingredients. Not here, my friends. You know I love my healthy substitutes and have created a creamy, tangy sauce which compliments all our lovely vegetables.
I just wanted to give a shout out to Garofalo pasta. Love ya! Remember how I refuse to play yo-yo with your brain and talk about products that I don’t literally have in my kitchen? Well, trust me. I found this pasta at Costco and have not turned back. It’s a ‘product of Italy’ and I’m pretty sure this is what Venice tastes like. Strongly recommend you trying it. You can purchase it in bulk through Amazon (link below) or Costco.
Happy Pasta Primavera Day! Well… that’s not really a thing, but when you make this pasta it will make you feel like celebrating. Mangia!
- 1 lbs whole wheat pasta
- 2 Tbs olive oil
- 2 large skinless chicken breasts, thawed and cut into 1/4 inch pieces
- 1 large red bell pepper, diced
- 1 small sweet onion, diced
- 1 lbs of asparagus, trimmed and cut into 1-inch pieces
- 1 cup organic chicken broth or stock
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1 Tbs cornstarch
- 1 Tbs lemon juice
- 1/2 cup plain Greek yogurt
- 1 cup frozen organic sweet baby peas
- 2 cups cherry tomatoes, halved
Cook pasta according to package instructions.
Meanwhile, heat olive oil over medium-heat in large nonstick skillet. Add chicken pieces and cook only until chicken is no longer pink. Remove chicken from skillet and set aside.
In same skillet, add red bell pepper, onions, and asparagus. Cook for about 2 minutes (vegetables should still be crisp). In a small bowl, combine broth, salt, thyme, pepper, and cornstarch. Stir well. Pour over vegetables while cooking and continue cooking until broth thickens.
Add lemon juice, Greek yogurt, and peas. Cook only until heated through and remove from heat.
Return chicken to skillet and stir well. Fold in cherry tomatoes.
Serve and enjoy!