Spring Chicken & Pasta Recipe

YAY! It's asparagus season, which means that my husband's Uncle Mike gave me asparagus! He has a great garden and is very generous with his veggies, which makes me an awfully happy home chef. When my mother in law brought by some of his asparagus, I was only too happy to take it off her hands, and suddenly this dish popped into my head....

You ever have a day where you feel like a creamy pasta dish, but not alfredo, but something fresh? Yep, that was my craving. Pasta adds to this dish, but it isn't the center piece, which makes this a GREAT dish for using up leftover pasta. Leftover pasta can be one of those things that leaves you scratching your head--I know--but this will be the perfect dish. You must trust Bossy Italian Wife.

Toot toot--freshness train straight ahead!

Take ten or so spears of asparagus and chop 'em up. 

And five baby zucchini squash, taking a moment to admire that little things are just cuter. 

I had some homemade farfale in the freezer--that's the bow tie shaped pasta--but you can use any old pasta you have. You can use a lot. You can use a little. You can be free in your pasta use! FREEEEEEDOOOM! 

Take your chicken and cut it up, throw it in a pan and cook it up! 

When it's done, remove it from the pan and set aside. 

In the same pan, to take advantage of all that yummy chicken juiciness, add your veggies. You have also added a roasted red pepper, which was not pictured because I was using my red cutting board. And I was thinking in my head, "how would a red pepper against a red cutting board look in the pictures?" The answer was: like a red pepper camouflage. 

When your veggies are cooked, squeeze a lemon into the pan, being sure not to get the seeds in the sauce! 

Reduce your heat slightly and then add your cream! 

...And your parmesan! 

And finally, your pasta! 

Give a stir and a good salt and peppering.... and: 

SHAZAM~! 

YUM that will satisfy! 

Spring Chicken & Pasta Recipe

Time: 30 minutes | Serves 2 | Difficulty: Easy 

You Will Need: 

10 asparagus spears, sliced  

5 baby zucchini squash, sliced

1 roasted red pepper, sliced

Pasta--your choice and however much you want, I used a couple handfuls

2 tablespoons olive oil

2 chicken breasts (or boneless skinless thighs, which are my fav!) 

1 lemon

1/2 cup heavy cream

1/4 cup parmesan cheese

salt and pepper to taste 

Method: 

Cook pasta according to manufacterer's direction and then set aside. If using leftover pasta, take it out of the fridge and smile at your brilliance. 

Slice chicken. 

In a skillet, heat olive oil one medium high heat. Add chicken and cook 10 minutes or until no longer pink. Remove chicken to a plate and set aside. 

Add asparagus, zucchini and red pepper to the skillet and cook 10-12 minutes or until tender. Once the veggies are tender, squeeze lemon over the skillet (careful not to get the seeds in) and stir. 

Reduce heat slightly and add the cream and parmesan cheese. Stir to combine and heat one or two minutes. 

Season with salt and pepper to taste. 

Serve hot!