#15 of 50 - I'm moving forward with this goal again! Yay! I got this from a Good Housekeeping magazine that randomly showed up at my house (apparently the person who used to live here subscribed and it didn't get forwarded).
12 ounces pasta - use a small, thin pasta like penne or the macaroni spirals. The sauce is really thin and mostly water, so it doesn't hold up to a heavier, thick pasta
2 scallions cut into small pieces
4 tsp olive oil - used 2 tsp at a time
1 lb chicken breast cut into bite-size chunks
salt and pepper
1 clove garlic, crushed
1/2 lb asparagus cut into 1-inch pieces
1 medium sized red bell pepper cut into thin strips
1/2 cup heavy cream
1/4 tsp crushed red pepper
fresh basil leaves chopped
1. Cook and drain the pasta as usual. When draining the pasta, reserve 1/2 cup of the cooking water. Put the pasta in a large serving dish with the water.
2. Heat 2 tsp of olive oil in skillet, cook the chicken and sprinkle with the salt and pepper. When done, put it in a bowl and set it aside.
3. Clean out the skillet, and heat the other 2 tsp of olive oil. First add the green onions and garlic for about a minute. Then add the asparagus and red bell pepper, and cook until tender crisp. Add the cream, crushed red pepper, and a little salt. Bring it to a boil, then add the chicken and remove from the heat.
4. Combine the chicken/veg mixture into the serving dish with the pasta, then add Parm and basil, and eat!