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Yields: 4 servings Prep time: 10 min Cook time: 20 min |
Ingredients: • ½ pound Fusilli pasta • 2 tablespoons olive oil • 3 boneless skinless chicken breasts • salt and pepper to taste • 2 cups broccolini florets • ½ cup asparagus tips • 1 bell pepper (chopped) • 1 ½ cups cherry tomatoes (halved) • ½ cup green peas (frozen or fresh) • 1 tablespoon Italian seasoning • ½ cup heavy cream |
TOOLS NEEDED: (CLICK TO PURCHASE)
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Instructions
1. Heat 1 Tablespoon of olive oil in Fry Pan over medium
heat. Season both sides of the chicken breasts with
salt and pepper.
heat. Season both sides of the chicken breasts with
salt and pepper.
2. Fry each side of the chicken for about 6-7 minutes.
3. Remove chicken from pan and allow to rest for at least 5 minutes before slicing. Cook pasta according to directions on box in the 6 Qt. Casserole.
4. Add another tablespoon of olive oil to same pan.
(You don’t have to clean the pan out.)
5. Sauté garlic, asparagus tips, and broccolini on
medium heat for 3 minutes.
6. Add in bell peppers , peas, and tomatoes. Cook for
another 2-3 minutes.
4. Add another tablespoon of olive oil to same pan.
(You don’t have to clean the pan out.)
5. Sauté garlic, asparagus tips, and broccolini on
medium heat for 3 minutes.
6. Add in bell peppers , peas, and tomatoes. Cook for
another 2-3 minutes.
7. Stir in drained pasta, heavy cream, and Italian
seasoning.
seasoning.
8. Add sliced chicken and toss well.
9. Plate and serve right away!
Enjoy!
9. Plate and serve right away!
Enjoy!
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