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Ingredients

50 minutes
4 servings
  1. 1 lbchicken, bit sized pieces
  2. Olive oil
  3. 1 lbasparagus
  4. 1 pint cherry tomatoes
  5. Salt and pepper
  6. Lemon, zest and juice
  7. 16 ozpenne pasta
  8. 1 tbspbutter
  9. 1 tbspflour
  10. 1 cupchicken broth
  11. 2 tbspgarlic, minced
  12. 1/4 cheavy cream
  13. 1 cupfrozen peas
  14. 1/4 cgrated parmesan

Cooking Instructions

50 minutes
  1. 1

    Boil water, add salt, and cook pasta as directed

  2. 2

    Line baking sheet with foil. Preheat oven to 400. Roast tomatoes and bite sized asparagus pieces with olive oil, salt and pepper for about 15- 20 minutes.

  3. 3

    Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste.

  4. 4

    Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant.

  5. 5

    Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened.

  6. 6

    Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer.

  7. 7

    When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta.

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