I love pasta and vegetables! I wish I had all the time in the world to cook from scratch all the time, but sometimes I am just in a hurry so here is a short version of a delicious pasta. Hope you try it and enjoy!
Ingredients:
- 4 chicken breasts
- 1 lb of your favorite pasta ( I used bow tie pasta)
- 1 cup of cut asparagus (semi cooked)
- 1/2 a cup of sun dried tomatoes
- 1 teaspoon of finely chopped garlic
- 1 cup of petite peas
- 1/2 cup of sliced baby portobello mushrooms
- 4 tbsp of butter
- 1/2 cup of shredded Parmesan cheese
- 1-15 oz can of already made Alfredo sauce
- salt and pepper to taste
- 2 skillets
Instructions:
Start by cooking the pasta according to the instructions in the package and then drain. In a skillet cook chicken, season to taste, about 5-6 minutes until cooked. Set aside to cool then slice. In a separate skillet, start by melting 2 tbsp butter then add garlic. Let garlic cook for about 1 minute then add sliced portobello mushrooms. Add salt and pepper. Cook on medium heat for about 3 minutes or as soon as you see mushrooms get tender. Add sun dried tomatoes and asparagus and cook for another 3 minutes.
In the same pot where you boiled the pasta add the other 2 tbsp of butter then pour Alfredo sauce. Simmer on medium heat for about 1 minute then add the pasta. Make sure you cover all the pasta with the sauce, then pour all veggies from the skillet and cook on low heat for another 2 minutes. On the last minute add the peas then 1/2 the cup of Parmesan cheese. That's it! How easy was that?
Plate the pasta and top with chicken and more cheese if you like! Enjoy!
