1-1/2 lb s. skinless boneless chicken breast halves, cut into 1 inch chunks
Salt & pepper
1 clove garlic, crushed with press
1 lb asparagus, trimmed and cut into 1 inch pieces
1 med red pepper, thinly sliced
1/2 cup heavy or whipping cream
1/4 tsp crushed red pepper
1/2 cup freshly grated parmesan cheese
1/4 cup loosely packed fresh basil leaves, thinly sliced
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Let's Make It
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
Meanwhile, slice green onions; reserve 1 Tbsp. sliced dark green tops for garnish. In 12-inch skillet, heat 2 tsp. oil on medium-high until hot. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
To same skillet, add remaining 2 tsp. oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 tsp. salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
To saucepot with pasta and reserved cooking water, add parmesan, chicken mixture, and basil; stir to combine. Before serving, garnish with reserved dark green onion.