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Pasta alla Igor
Pasta alla Igor
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy asparagus and chicken pasta dish with shell pasta in a homemade sauce. Perfect for a delicious and quick dinner.
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
  • 0.75 cup peas
  • 0.5 onion, chopped
  • 1 cup heavy whipping cream
  • 0.33333334326744 cup grated Parmesan cheese
Instructions:
  • Melt 1 teaspoon of butter in a skillet over medium heat. Sear chicken until cooked through and juices run clear, about 5 to 7 minutes each side. Let it cool, then chop into bite-sized pieces.
  • 1. Boil a pot of lightly salted water. Cook seashell pasta until al dente, about 10 to 12 minutes, then drain and return to the pot.
  • Fill a saucepan with water and bring it to a boil. Place a steamer insert over the water. Add asparagus and peas, cover, and steam for 3 to 4 minutes until tender. Remove from heat and keep covered.
  • In a saucepan over medium heat, melt 1 teaspoon of butter and sauté onion until translucent, around 10 minutes. Mix in cream, vegetables, and chicken; simmer until slightly thickened, about 2 to 3 minutes. Fold in Parmesan cheese and cover until melted, around 2 minutes. Toss cooked pasta in the creamy sauce. Enjoy!

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