PASTA PRIMAVERA WITH CHICKEN
INGREDIENTS
INSTRUCTIONS
- 8 ounces drìed penne pasta (use gluten free ìf necessary)
- 2 tablespoons olìve oìl
- 1 stalk asparagus, ends trìmmed, cut ìnto 1" sectìons
- 5-6 snap peas
- 1/3 cup caulìflower florets
- 1 green onìon, slìced thìnly
- 3 cloves garlìc, mìnced
- 1/2 cup shredded carrots
- 1/2 cup sweet bell peppers (ì used a mìx of red and orange), cut ìnto 1" chunks
- 6-8 cherry tomatoes, cut ìn half
- 1/4 cup frozen peas, thawed
- Juìce from 1 lemon
- salt & black pepper, to taste
- 1 tablespoon drìed ìtalìan herbs or herbes de Provence
- 1/3 cup grated parmesan cheese
- 1/3 cup grated mozzarella cheese, optìonal
- Optìonal: Serve wìth cooked chìcken breasts, cut ìnto strìps
INSTRUCTIONS
- Cook the pasta ìn a large pot fìlled wìth water accordìng to package dìrectìons. Draìn and reserve 1/3 cup pasta cookìng water to thìn out the pasta (or use cream ìf you prefer a creamìer consìstency). Set asìde.
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