New this month
Get the Allrecipes magazine

Pasta alla Igor

ashp

"This recipe is really simple and easy to make and the guys love it!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 433 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • 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


Per Serving: 433 calories; 19.6 g fat; 46.3 g carbohydrates; 19.4 g protein; 83 mg cholesterol; 150 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

It was delicious I also adde cream cheese to it!