creamy pasta with spring vegetables and chicken
It's been a while since I tried a new recipe. It's also been a while since I've cooked for someone else. My mom came over for dinner on Saturday night. We had both had a long week and needed a quick meal that was both comforting and delicious. Mom hasn't been eating a whole lot lately, so I asked her what sounded good. She mentioned that a neighbor had shared a bunch of fresh asparagus (!!!), so I found this recipe to showcase it. Needless to say, she ate the whole serving. I was so proud.
creamy pasta with spring vegetables and chicken
adapted from Cooking Light
prep time: 20-25 minutes | cook time: 30 minutes
experience level: medium-ish | specialty: comfort food
chicken
- 1 tsp olive oil
- 4 small chicken boneless, skinless chicken breasts (trimmed of excess fat)
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning blend
Heat a medium skillet. When warmed, heat oil. While the pan is warming, season chicken breasts on each side. Two at a time, place in the skillet to sear, about 2 minute per side until browned. Place on a baking sheet lined with foil. Place in refrigerator until ready to cook.
While preparing the pasta and veggies, bake in an oven heated to 400° Fahrenheit for 15-20 minutes, until the juices run clear.
crouton crunchies
- 3 ounces crusty bread (like baguette)
- 1 1/2 tbsp butter
- 2 cloves minced garlic
- 1 tsp fresh parsley, chopped
Break the bread into small pieces. Pulse in a food processor until coarse crumbs form. Set aside.
On medium-high heat, melt butter in a large skillet, then add the minced garlic. Cook 30-60 seconds, until fragrant. Stir in bread crumbs until the butter is absorbed and allow to toast (about 3-5 minutes). Remove from heat. Place in a separate bowl and sprinkle the crumbs with fresh parsley. Wipe out the skillet to use for the pasta sauce.
pasta
- 2 cups fresh asparagus, cut into 2-inch pieces
- 1 cup peas, fresh or frozen
- 10 ounces fettuccine or linguine
- 2 tsp olive oil or butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup fresh mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/3 cup reduced sodium chicken broth
- 1 cup low- or reduced-fat milk
- 2 ounces Neufchâtel cheese, cut into small cubes
- salt and pepper, to taste
- 1/4 tsp red pepper flakes
- 3 tsp fresh parsley, chopped
In a big pot of boiling water, cook the asparagus and peas for 3-5 minutes, until tender-crisp. Use a slotted spoon, remove the veggies from the pot into a colander, then rinse under cold water. In the same water (you may have some uncooperative rogue peas), cook the pasta until al dente. Drain, return to the pot, and stir in a little olive oil to keep it from sticking.
In the same skillet as the croutons, heat the olive oil over medium heat. Sauté the onions until just starting to soften, then add the mushrooms. Cook until the mushrooms start to sweat. Stir in the garlic and cook until fragrant.
Whisk flour into the chicken broth and milk. Slowly stir the liquid into the onion mixture. Bring to a simmer and cook 1-3 minutes, until just starting to thicken. Make sure to stir constantly, or the milk will stick to the bottom. Remove the pan from the heat and stir in the cheeses, salt, and peppers.
When the sauce is ready, stir in the asparagus, peas, and pasta. Spoon onto plates and top with the cooked chicken breasts. Sprinkle the crouton crunchies on top, along with some of the fresh chopped parsley.
