Chicken Pasta Bowl with Asparagus and Sugar-Pod Peas
Chicken Pasta Bowl is a healthy and delicious way to enjoy the late Spring vegetables of asparagus and sugar-pod peas from the garden.
- 1 lb pasta (450g)fettucini (click here) for my homemade recipe)
- 2 large chicken breasts cut in half and pounded to 1/2 inch thick.
- salt and pepper to taste
- 1 lb fresh asparagus (450g)
- ½ lb sugar pod peas (225 g)
- 3 cloves garlic finely minced
- 2 tsp olive oil
- 2 cup Half and Half (236 ml)
- 1 cup parmesian cheese (100g) grated
- 4 tbsp butter
Roast The Vegetables
Preheat oven to 450°°F. Snap the tough ends off of the asparagus and cut the asparagus into 2 inch pieces.
Spread the asparagus and sugar-pod peas on a roasting pan. Sprinkle with the minced garlic. Drizzle with the olive oil. Add Salt and Pepper to taste. Roast for 8 - 10 minutes or until fork- tender.
Cook the Pasta and Assemble
Bring 4-6 quarts of salted water to a full rolling boil. Add the pasta and cook to desired doneness. 6-7 minutes for al-dente. If pasta is freshly made, 90 seconds to 2 minutes for al-dente.
Once pasta is done drain, split between 4 serving bowls. Heat the half with the butter in a bowl until hot in the microwave. Stir in the parmesan cheese to combine and pour 1/4 portions over each bowl of pasta. Divide the roasted vegetable equally between the pasta bowl Slice the grilled chicken breast and place it on top. Garnish with some fresh-grated parmesan cheese and Italian parsley.
Serving: 1serving | Calories: 850kcal | Carbohydrates: 89g | Protein: 49g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 151mg | Sodium: 565mg | Potassium: 780mg | Fiber: 4g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 366mg | Iron: 2mg