A simple pasta dish that includes a luscious creamy chicken and vegetable sauce tossed with al dente strands of pasta.
|.5 lb||(225 g) Fresh snap peas|
|2 tbsp||(30 mL) Olive oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2||Cloves garlic, minced|
|1||Medium zucchini, chopped|
|1.25 cup||(300 mL) Table cream (18 %)|
|Salt and pepper|
|1 lb||(454 g) Fettucini or Tagliatelle pasta|
|.25 cup||(60 mL) Freshly grated Parmesan cheese Fresh basil to garnish|
BRING a large pot of salted water to a boil. Place snap peas into boiling water for 2 minutes. Drain and submerge in ice water to stop cooking. Once cooled, drain, cut into bite-size pieces and set aside.
HEAT oil in a large skillet over medium-high heat. Sauté chicken until browned on all sides, 6-8 minutes. Remove and set aside.
ADD onions and garlic to the same pan. Sauté for 2-3 minutes. Add zucchini and cook 2-3 more minutes. Add chicken, cream, salt and pepper. Reduce heat to medium and simmer 5 minutes or until creamy. Add snap peas and tomatoes. Adjust seasoning.
COOK pasta according to package instructions. Drain and toss with chicken-cream sauce. Sprinkle with Parmesan and basil before serving.
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