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Ingredients (serves 6):
1 bunch of asparagus, trimmed and cut into 2-inch pieces
500g Alce Nero organic penne
1 tablespoon Alce Nero olive oil
1¼ pounds boneless, skinless chicken breast, cut into 1-inch pieces
¼ cup heavy cream
¼ cup grated parmesan cheese
½ cup chicken broth
A pinch of salt and black pepper
Optional: ¼ cup toasted walnuts |
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Method:
Bring a large pot of lightly salted water to ebullition. Add asparagus and cook for 2 minutes. Scoop out and set aside.
Return water to boiling and add pasta. Cook as directed on package; drain and keep warm.
Meanwhile, heat oil over medium-high heat. Add chicken and cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, parmesan, chicken broth, salt and pepper. Simmer until reduced slightly, about 7 to 8 minutes.
Toss sauce with pasta. Sprinkle with toasted walnuts, if desired.
Source: www.recipe.com |
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