Pasta alla Igor

Pasta alla Igor

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"This recipe is really simple and easy to make and the guys love it!"

Ingredients

50 m servings 433 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • To cut down on cooking time you can cook the chicken ahead of time or use already cooked chicken strips.
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