Pasta Primavera

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.

Also, this dish was so quick to make!  If you’re loving the quick-and-pasta combination, check out my Chicken Spaghetti and Spinach Alfredo.

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!

Fettuccine Primavera

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Ingredients

  

• 8 oz uncooked whole wheat fettuccine
• 1 Tbs Olive oil
• 3 large chicken breasts cut into 1/4 inch strips
• 1 julienned red bell pepper
• 6 green onions sliced
• 1 lb fresh asparagus trimmed and cut into 1 inch pieces
• 3/4 cup organic chicken broth
• 1-1/2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp grated lemon peel
• 1 cup frozen peas
• 2 tsp cornstarch
• 1 Tbs water
• 2 Tbs plain yogurt
• 1/4 cup shredded Parmesan cheese optional

Instructions

 

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, heat olive oil. Add chicken and brown on all sides of each piece. Remove chicken and put off to the side.
• In same pan, add onions, red bell pepper, asparagus, broth, lemon juice, salt, thyme, and lemon peel. Cook for 1 minute until asparagus is crisp-tender. Stir in peas. Cook until heated through.
• Combine corn starch and water in separate container until smooth. Bring chicken mixture to boil and while constantly stirring, pour in corn starch mixture.
• Add chicken and cook for 1-2 minutes until chicken is no longer pink.
• Remove from heat. Stir in plain yogurt. Drain fettuccine and add to chicken mixture. Mix well. Sprinkle with Parmesan cheese and serve.