All Recipes Best Recipe Main Dish Recipes Pasta Chicken

Ingredients

1 teaspoon butter 2 skinless, boneless chicken breast halves 3 quarts water 1 (12 ounce) package seashell pasta 6 large asparagus spears, trimmed and cut into thirds ¾ cup peas 1 teaspoon butter ½ onion, chopped 1 cup heavy whipping cream ⅓ cup grated Parmesan cheese

Nutrition Info

432.6 calories carbohydrate: 46.3 g cholesterol: 83.4 mg fat: 19.6 g fiber: 3.3 g protein: 19.4 g saturatedFat: 11.3 g servingSize: - sodium: 150.4 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Heat 1 teaspoon butter in a skillet over medium heat, cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool, chop chicken into bite-sized pieces.
Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.
Heat 1 teaspoon butter in a saucepan over medium heat, cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion, add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

6 servings

This recipe is really simple and easy to make and the guys love it!