Chicken Pasta Primavera

Ingredients

• •1 pound asparagus
• •12 ounces cavatappi pasta
• •3 chicken breasts
• •¼ teaspoon black pepper
• •1 cup basil
• •6 cloves garlic
• •1 pint grape tomatoes
• •2 green onions
• •½ cup heavy cream
• •1 teaspoon lemon juice
• •1 lemon lemon zest
• •3 tablespoons olive oil
• •½ cup parmesan cheese
• •salt
• •1 medium red bell pepper
• •¼ teaspoon crushed red pepper

Method

Adapted from foodista.com

1. 1Boil pasta as directed.
2. 2Drain pasta, reserving ½ cup pasta cooking water.
3. 3Return pasta and reserved cooking water to pot.
4. 4Slice green onions.
5. 5Heat 2 teaspoons oil in a skillet on medium-high until hot.
6. 6Sprinkle chicken with salt and pepper.
7. 7Add chicken to skillet.
8. 8Cook 7 minutes or until chicken is cooked through, stirring occasionally.
9. 9Transfer chicken to medium bowl. Set aside.
10. 10To same skillet, add remaining 2 teaspoons oil.
11. 11Reduce heat to medium.
12. 12Add green onions and garlic.
13. 13Cook 1 minute, stirring.
14. 14Add asparagus and red pepper.
15. 15Cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.
16. 16Stir in cream, crushed red pepper, and ¼ teaspoon salt.
17. 17Heat mixture to boiling on medium high.
18. 18Add halved tomatoes, lemon zest and lemon juice.
19. 19Cook 1-2 minutes on medium heat, until tomatoes just start to break down.
20. 20Stir in reserved chicken pieces.
21. 21Remove skillet from heat.
22. 22Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water.
23. 23Stir to combine.
24. 24Garnish with more basil and Parmesan, if you're so inclined.