Chicken Pasta Primavera

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces cavatappi pasta or 12 ounces fusilli
• 2 green onions
• 4 teaspoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-in . pieces
• salt and pepper
• 1 garlic clove, crushed with press
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 medium red pepper, thinly sliced (about 4-6 ounces)
• 1/2 cup heavy cream (or whipping cream)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup loosely packed fresh basil leaf, thinly sliced

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs. drain pasta, reserving 1/2 cup pasta cooking water. return pasta and reserved cooking water to saucepot.
• 2 meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. in 12-inch slillet, heat 2 teaspoons oil on medium-high heat until hot. sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. transfer chicken to medium bowl; set aside.
• 3 to same skillet, add remaining 2 teaspoons oil; reduce heat to medium. add green onoins and garlic, and cook 1 minute, stirring. add asparagus and red pepper; cook 6-7 minutes or until vegetables are tender-crisp, stirring frequently. stir in cream, crushed red pepper, and 1/4 teaspoon salt. heat mixture to boiling on medium-high. stir in reserved chicken pieces and remove skillet from heat.
• 4 to saucepot with pasta and reserved cooking water, add parmesan, chicken mixture and basil; stir to combine. to serve, spoon into bowls and garnish with reserved dark green onion.