I got some lovely asparagus this weekend from one of the vendors at the North Market Farmer’s Market on Saturday – I didn’t know if I liked asparagus or not, but it beckoned to me when I saw it, with its pencil-thin beauty. I think there will probably be some in my CSA box this week, and wanted to know if I liked the stuff. So I dug through the Cooking Light site, and came up with this recipe. It came out wonderfully, with the flavors melding together perfectly and highlighting the freshness of the asparagus.
Pasta Primavera with Chicken and Asparagus
2 cups (1-inch) sliced asparagus
3 cups uncooked cavatappi or penne pasta (about 8 oz)
1 tsp. olive oil
12 oz. boneless, skineless chicken breast
1 cup shelled green peas
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 garlic cloves, minced
1/4 c. dry white wine
1/3 c. whipping cream
1 tbsp. fresh lemon juice
1/4 c. (1 oz.) grated fresh Parmesan cheese
1/4 c. thinly sliced fresh basil
1/4 c. chopped fresh parsley
2 tbsp. green onion
Bring 2 quarts of water to a boil in a stock pot. Add asparagus; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
Cut the chicken crosswise into 1/4 inch wide strips. Heat oil in large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes. Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, green onions, and parsley.
Yield: 4 servings (serving size is 2 cups)
463 cal, 12.6 g fat, 33.6 g pro, 81 mg chol, 154 mg calc, 773 mg sod, 5.1 g fiber, 4.4 mg iron, 53.1 g carb, 10 WW points