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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Monday, May 17, 2010

Spring Vegetable & Chicken Pasta

This is going in to regular rotation for one very big reason: Miss F was obsessed with the chicken. Now, Miss F has never met a pork product she doesn't like, but chicken has been a little trickier (unless it is in nugget form). This dish comes together ridiculously quickly, in about 20 minutes. I will be making this again with other vegetables, red bell peppers come to mind.
Spring Vegetable and Chicken Pasta
printable recipe

¼ onion, chopped
2/3 cup fresh asparagus, cut into 1-inch pieces
1/2 cup petite frozen peas
12 ounces of fettuccine
2 cups chicken breast, cut into bite size pieces
1 Tbsp unsalted butter
1 tablespoon olive oil
1 cup whipping cream
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
¼ cup Parmesan cheese, shredded

Bring a large pot of water to a boil.

Melt the butter and oil in a Dutch oven over medium heat. Add the onion and chicken to the pan and sauté 3 to 5 minutes. Add the asparagus and the peas to the pan and sauté until soft, about 3 minutes or longer depending on the firmness of the asparagus. Stir in the cream and garlic, and sprinkle with salt and pepper. Reduce heat to low and simmer until the sauce becomes thickened, about 5 minutes.

Add the fettuccine to the boiling water and cook according to package directions. Drain the fettuccine and reserve 1/2 cup pasta water. Add the fettuccine to the mixture and toss to combine. If sauce is not the right consistency, add a little of the reserved pasta water until desired consistency is reached. Sprinkle in the cheese and toss to combine.
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1 comment:

Catherine said...

Wow this looks so delicious and tasty! Thanks for sharing!

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