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Add a photoChicken Pasta Bowl with Asparagus and Sugar-Pod Peas. A medley of Spring vegetable favorites makes this pasta bowl delicious and healthy.
Ingredientes
- 1 lb pasta (450g)fettucini
- 2 large chicken breasts cut in half and pounded to 1/2 inch thick.
- salt and pepper to taste
- 1 lb fresh asparagus (450g)
- ½ lb sugar pod peas (225 g)
- 3 cloves garlic finely minced
- 2 tsp olive oil
- 2 cup Half and Half (236 ml)
- 1 cup parmesian cheese (100g) grated
- 4 tbsp butter
Direcciones
- Cook the pasta and grill the chicken breasts while the vegetables are roasting.
- Preheat oven to 450°°F. Snap the tough ends off of the asparagus and cut the asparagus into 2 inch pieces.
- Spread the asparagus and sugar-pod peas on a roasting pan. Sprinkle with the minced garlic. Drizzle with the olive oil. Add Salt and Pepper to taste. Roast for 8 - 10 minutes or until fork- tender.
- Season the Chicken Breast with salt and pepper and grill until the internal temp is 170°F, or the juices run clear when it is cut into.
- Bring 4-6 quarts of salted water to a full rolling boil. Add the pasta and cook to desired doneness. 6-7 minutes for al-dente. If pasta is freshly made, 90 seconds to 2 minutes for al-dente.
- Once pasta is done drain, split between 4 serving bowls. Heat the half with the butter in a bowl until hot in the microwave. Stir in the parmesan cheese to combine and pour 1/4 portions over each bowl of pasta. Divide the roasted vegetable equally between the pasta bowl Slice the grilled chicken breast and place it on top. Garnish with some fresh-grated parmesan cheese and Italian parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 834 | |
| Calories from Fat 317 | 38% |
| Total Fat 35.91g | 45% |
| Saturated Fat 18.46g | 74% |
| Trans Fat 0.08g | |
| Cholesterol 120mg | 40% |
| Sodium 184mg | 8% |
| Potassium 696mg | 20% |
| Total Carbs 92.86g | 25% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.38g | 3% |
| Protein 34.45g | 55% |
