So I haven't had much to blog about lately but I do have a couple recipes to share. This one is for Pasta Primavera, a very easy and healthy weeknight dinner! Barilla has this new line of mini pasta shapes, called Piccolini, which I love, especially in this dish.
8 ounces Barilla mini Farfalle (bowtie) pasta
1 tablespoon olive oil
8 ounces boneless, skinless chicken breasts, cut into small thin bite size pieces and seasoned with salt and pepper
1 cup chicken broth
1 bunch fresh asparagus, tough bottoms removed and discarded, and remainder of the asparagus cut into 1 inch pieces
1 cup baby carrots, cut on the diagonal into thirds
1 cup frozen peas
3/4 cup grated Parmesan cheese
1.Cook pasta according to package directions. Make sure to season your water well with kosher salt.
2.Heat oil in large skillet over medium-high heat. Add chicken; stirring frequently, cook 4 minutes or until tender. Add chicken broth, asparagus and carrots; heat to boiling over high heat. Simmer 5 minutes; add peas. Heat through.
3.Toss chicken mixture with pasta and Parmesan cheese.