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Spring Garden Farfalle

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It's perfect for springtime and can serve as a great side to any meal.

It's perfect for springtime and can serve as a great side to any meal.

Makes 4 servings.
Ingredients
  • 2 cups farfalle*, 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
  • optional: 1. cups cooked chicken, chopped
  • 1 cup shredded Parmesan cheese


Directions
  1. Trim the fresh asparagus spears by snapping away from you, bending at the natural breaking point and discard 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. Add the pasta mixture, broth, whipping cream, and oregano into the skillet. Mix well. Cook and stir for 5 minutes or until sauce is slightly thickened. Stir in the chopped chicken. Top with shredded Parmesan cheese.


Related Topics:
foodChef Shaynarecipe
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