1 box of whole grain penne
1 lb asparagus, cut into 1 1/2 inch pieces (you can substitute green beans)
1 cup frozen peas, thawed
2 tablespoon butter
1 lb boneless chicken breasts, but into bit sized pieces
2 garlic cloves, minced
2 cups chicken broth
2 teaspoon cornstarch
2/3 cup heavy cream
Juice of 2-3 lemons
1/4 cup capers, drained and rinsed
Salt as necessary
1/2 teaspoon pepper
Cook pasta according to package in salted water. Add asparagus during the last minute of cooking and add the thawed peas in the last 15 seconds. Drain and set aside.
Meanwhile, melt butter in a skillet over medium-high heat. If using chicken, add chicken, and sauté until cooked through; next add garlic to pan and 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, capers, salt and pepper. Add pasta mixture to broth mixture; toss gently to coat.
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