Chicken Pasta Primavera

Ingredients

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

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Method

From foodista.com — read the original

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