Chicken Pasta with Lemon Cream Sauce

Ingredients

• 1 lb boneless skinless chicken breasts
• 8 ozs rotini (uncooked)
• 13/4 cups asparagus (slices, about 1/2 pound)
• 1 cup green peas (frozen, thawed)
• 1 tbsp butter
  ? Tasty tip
• 1 garlic clove (minced)
• 1 cup chicken broth
• 1 tsp cornstarch
• 1/3 cup heavy cream
• 3 tbsps fresh lemon juice (about 1 lemon)
• 1/2 tsp salt
• 1/4 tsp ground black pepper (freshly)
• 1 dash crushed red pepper flakes

Chicken Pasta with Lemon Cream Sauce

Yield: Serves 4

Ingredients:

1 lb. boneless, skinless chicken breasts
8 ounces uncooked rotini
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup chicken or vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper flakes

Directions:

Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.
Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes 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; sauté 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, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.
Slice chicken and serve immediately with pasta.

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