Pasta- Cream Sauce, with Chicken, Asparagus, Peas

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1 pound Fusilli
1 bunch Asparagus
1 cup Peas
1 tablespoon Butter
2 clove Garlic
2 c Chicken broth
2 teaspoon Cornstarch
2/3 c Heavy cream
3 tablespoon Lemon juice
1 teaspoon Salt
1/2 teaspoon Black pepper
1 dash Red pepper flakes
2 cups Chicken


Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; saute 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, black pepper, and red pepper. Add pasta mixture to broth mixture and mix in chicken meat; toss gently to coat. Serve immediately.

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