Ingredients

  • 340 gr of linguine pastas
  • 12 asparagus cut into chunks
  • 3 chicken breast without skin
  • 1 can of 400 ml of Alfredo sauce
  • 80 ml (1/3 cup) of Sardo sun dried tomatoes
  • 15 ml (1 tablespoon) of olive oil
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Preparation

  • In a casserole filled with salted boiling water, start cooking pastas. Add asparagus to the casserole 3 minutes before end of pastas cooking. Drain.
  • Mince chicken breast. In a large pan, heat oil at medium low heat. Cook chicken pieces for 3 to 4 minutes on each sides.
  • Add sauce and dried tomatoes. Simmer at low heat for 2 minutes.
  • Divide pastas into plates. Coat with sauce and, if desired, spread with basil.

Chef's notes

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