Pasta alla Igor recipe
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Ingredients
- 1 teaspoon butter 2 skinless, boneless chicken breast halves 3 quarts water 1 (12 ounce) package seashell pasta 6 large asparagus spears, trimmed and cut into thirds ¾ cup peas 1 teaspoon butter ½ onion, chopped 1 cup heavy whipping cream ⅓ cup grated Parmesan cheese
Nutrition Info
- 432.6 caloriescarbohydrate: 46.3 gcholesterol: 83.4 mgfat: 19.6 gfiber: 3.3 gprotein: 19.4 gsaturatedFat: 11.3 gservingSize: -sodium: 150.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Pasta alla Igor
Directions
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Heat 1 teaspoon butter in a skillet over medium heat, cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool, chop chicken into bite-sized pieces.
Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.
Heat 1 teaspoon butter in a saucepan over medium heat, cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion, add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.