This recipe is really simple and easy to make and the guys love it!

ashp
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool; chop chicken into bite-sized pieces.

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  • Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.

  • Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion; add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

Cook's Note:

To cut down on cooking time you can cook the chicken ahead of time or use already cooked chicken strips.

Nutrition Facts

433 calories; 19.6 g total fat; 83 mg cholesterol; 150 mg sodium. 46.3 g carbohydrates; 19.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
01/15/2018
It was delicious I also adde cream cheese to it! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2018
It was delicious I also adde cream cheese to it! Read More
Rating: 5 stars
01/15/2018
It was delicious I also adde cream cheese to it! Read More