Ingredients
- 6 ounces farfalle (bow tie) pasta dried
- 12 spears asparagus cut into one-inch pieces
- 1/2 red bell pepper cut into thin strips
- 1 tablespoon olive oil
- 6 ounces chicken cooked; may also use chicken tenders
- 1/4 cup whipping cream low-fat is desired
- 1/2 cup chicken broth low-sodium
- 2 1/2 tablespoons Dijon mustard course-grained
- salt and pepper to taste
Servings: servings
Units:
Instructions
Prepare pasta and vegetables
- Prepare your mise en place.
- In a large pot, bring water to boil. Add a pinch of salt.
- Place pasta in boiling water. Cook 7 minutes.
- Add asparagus to the pot of pasta. Cook 3 minutes.
- Add pepper to pot of pasta and cook 30 seconds.
- Drain pasta and vegetables into a colander. Set aside.
Sauce Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chicken. Cook until it begins to brown, about 3 minutes.
- Add whipping cream, chicken broth and mustard. Bring sauce to boil and continue cooking for 2 minutes while stirring.
Finish the Dish
- Add pasta mixture to skillet. Stir until sauce coats pasta mixture.
- Season to taste with salt and pepper. Enjoy!
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