Total Time:

35 min // Prep Time: 15 min // Cook Time: 20 min(Preparation)

Servings:

4

Lemon and Asparagus Pasta by Chef Anna March


Ingredients

1 pkg (375 g)Catelli Smart® Rotini Pasta
2 tbspolive oil
1white onion, minced
2 clovesgarlic, minced
2chicken breasts cut into 1 inch seasoned strips
1 (15 stalks) bunchof asparagus cut into 1 inch lengths
1lemon zest
1 tbsplemon juice
6scallions sliced
¼ cupgrated fresh parmesan cheese
2 cupskale chopped into 1 inch pieces
1 tspkosher salt
½ tspfresh cracked pepper
2 tbspwhole grain mustard
2/3 cupreduced fat cream
1 cupwater

Preparation

  1. 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.
  2. 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.
  3. Season with lemon juice, parmesan, and scallions. Season with additional salt and pepper to taste.
  4. Serve warm.

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