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Chicken Asparagus Pasta with Pea Sauce

Compliments of Bethany Hartzell

1/2 pkg. brown rice pasta
2 skinless boneless chicken breasts, cut into small/thin bite size pieces
1/2 bunch asparagus, chopped into bite sized pieces
1/2 container baby bella mushrooms, sliced
1 bunch green onions, sliced (white & light green part only)
A couple big handfuls of baby spinach
1 1/2 cups frozen peas, cooked in water just briefly
4 strips prosciutto (could substitute 6 strips bacon)
Cream Sauce:
1 cup frozen peas
3/4 cup water with 2 tsp. chicken bouillon granules
1 Tbsp. plain greek yogurt
1/2 cup or more plain rice milk
1 - 2 Tbsp. non-gmo corn starch for thickening

First get some olive oil heating in a large skillet. Also, heat pot of water for pasta. Add salt & a little olive oil to pasta water. Cut chicken breasts into long strips & then cut in half. Season with Lawry's or just salt & pepper & put in hot pan with oil. Saute just until no longer pink on each side. Remove to cutting board & cut into rough bite sized pieces then place in a large serving dish. When pasta water is boiling break pasta in 1/2. Give a couple stirs & let boil. Next add more olive oil, chopped asparagus & sliced baby portobello mushrooms to saute pan. Saute just until asparagus is tender. Remove to serving dish with chicken. Then add prosciutto or bacon slices to skillet & cook until browned. Remove to cutting board & rough chop then place in serving dish with other cooked ingredients. Add a little more oil to pan & quickly saute green onion slices, spinach & frozen peas. Remove to serving dish with other cooked ingredients. Blend all cream sauce ingredients in a blender or food processor. Add to saute pan & stir until thickened. Add all cooked ingredients from serving dish into cream sauce. Mix throughly. Remove pasta when it is al dente. Drain water & place pasta in serving dish. Top with cream sauce & veggies. Toss to coat. Serve with fresh grated parmesan cheese.