35 min // Prep Time: 15 min // Cook Time: 20 min(Preparation)
Lemon and Asparagus Pasta by Chef Anna March
|1 pkg (375 g)||Catelli Smart® Rotini Pasta|
|2 tbsp||olive oil|
|1||white onion, minced|
|2 cloves||garlic, minced|
|2||chicken breasts cut into 1 inch seasoned strips|
|1 (15 stalks) bunch||of asparagus cut into 1 inch lengths|
|1 tbsp||lemon juice|
|¼ cup||grated fresh parmesan cheese|
|2 cups||kale chopped into 1 inch pieces|
|1 tsp||kosher salt|
|½ tsp||fresh cracked pepper|
|2 tbsp||whole grain mustard|
|2/3 cup||reduced fat cream|
- Heat olive oil in a large sauté pan over medium heat. Sauté onions, garlic and seasoned sliced chicken breast until almost cooked but not browned.
- Add the reduced fat cream, lemon zest, water, whole grain mustard, kale, asparagus and cooked pasta, reduce for 5 minutes or until the cream coats the pasta.
- Season with lemon juice, parmesan, and scallions. Season with additional salt and pepper to taste.
- Serve warm.
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