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Рецепт Chicken Pasta Bowl with Asparagus and Sugar-pod Peas.
by Doctor Jo

Chicken Pasta Bowl with Asparagus and Sugar-pod Peas.

Chicken Pasta Bowl with Asparagus and Sugar-Pod Peas. A medley of Spring vegetable favorites makes this pasta bowl delicious and healthy.

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Подготовка: Италия Italian
Приготовление: Порций: 4

Ингредиенты

  • 1 lb pasta (450g)fettucini
  • 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

Инструкции

  1. Cook the pasta and grill the chicken breasts while the vegetables are roasting.
  2. Preheat oven to 450°°F. Snap the tough ends off of the asparagus and cut the asparagus into 2 inch pieces.
  3. 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.
  4. Season the Chicken Breast with salt and pepper and grill until the internal temp is 170°F, or the juices run clear when it is cut into.
  5. 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.
  6. 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.