Creamy Summer Pasta

Creamy Summer Pasta
Creamy Summer Pasta
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Creamy Summer Pasta
Creamy Summer Pasta
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  • 8 oz. uncooked Rigatoni or Penne pasta
  • 2 cups whipping cream
  • olive oil
  • 3 boneless, skinless chicken breasts
  • ¼ cup onion, diced
  • 3 carrots, sliced or 1½ to 2 cups matchstick carrots
  • 2 cups asparagus spears, cut into one inch pieces
  • 4 cloves of garlic, crushed or 1 tsp. garlic powder
  • 1 tsp. ground sage
  • 1 cup chicken broth
  • 2 Tblsp. flour
  • ½ cup fresh, grated parmesan cheese plus some for garnish
  • 1 cup grated Swiss cheese
  • ¼ cup chopped pecans
  • seasoned salt and pepper to taste
  1. ♦ In a small, heavy bottomed sauce pan, bring whipping cream to a boil. Reduce heat and simmer until thickened. Takes about 15 minutes- watch it, it boils over easily!
  2. ♦ Cook pasta according to package directions. Drain and keep warm.
  3. ♦ While all that’s cooking; heat oil in a large, heavy skillet. Lightly brown chicken breasts and remove to a plate. Slice in thin slices and set aside.
  4. ♦ Add onions and carrots to the skillet, sauté until they begin to soften.
    ♦ Add garlic and sage, chicken and asparagus. Heat through and let asparagus green up.
    ♦ Stir flour into chicken broth and add to skillet. Stir to combine and thicken.
    ♦ Add cream and cheeses, stir until cheese melts.
  5. ♦ Toss in drained pasta, adding slowly to get the balance you’d like -you don’t have to add it all.
    ♦ Season to taste with seasoned salt and fresh cracked pepper.
  6. ♦ Top with additional Parmesan and chopped pecans to serve.
Terri’s Notes

~ This was so good, we made it twice this week!
~ You can use this basic sauce with almost any fresh veggies! Substitute fresh spinach or steamed green beans for asparagus or add some fresh red pepper strips.
~ Gently toss in or top, at the last minute, with some fresh tomatoes, seeded and chopped!  

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