Spring Garden Farfalle Recipe

Chef Shayna from the Young Chef's Academy shows us the delicious bowtie pasta dish that is sure to impress.

Ingredients

• 2 cups farfalle (bow tie pasta), uncooked
• 1 lb. fresh asparagus spears
• 1/2 cup orange pepper strips, halved
• 1/4 cup julienne-cut oil packed sundried tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup whipping cream
• 1 Tbsp. chopped fresh oregano, or 1 pinch dried
• 1 1/2 cups cooked chicken, chopped
• 1 cup shredded Parmesan cheese
• Salt & Pepper to taste

Chef Shayna from the Young Chef's Academy shows us the delicious bowtie pasta dish that is sure to impress.

Directions

1. Trim the fresh asparagus spears by snapping off the tough ends. Cut into 1 inch lengths.
2. Cook pasta in a large saucepan according to package directions, omitting the salt. Add the prepared asparagus spears to the boiling water for the last 2 minutes. Drain pasta and asparagus and set aside.
3. Cook peppers and tomatoes in a large skillet on medium-high heat for 2-3 minutes or until crisp-tender, stirring frequently.
4. To the skillet, add the pasta mixture, broth, whipping cream, and oregano. Mix well. Cook and stir for 5 minutes or until sauce is slightly thickened. Stir in the chopped chicken. Top with cheese and cook for another 2-3 minutes. Sprinkle with salt & pepper to taste.

Makes 4 servings.