Pasta Alla Igor

Ingredients

• Servings: 6
• 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
• 3/4 cup peas
• 1 teaspoon butter
• 1/2 onion, chopped
• 1 cup heavy whipping cream
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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.