Asparagus

Primavera pastas with chicken and dried tomatoes

Name: Primavera pastas with chicken and dried tomatoes
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 350 g of penne of other kinds of short pastas; 10 asparagus sliced into chunks; 1 red pepper; 1 zucchini; 1 red onion; 3 chicken breasts, without skin; 30 ml (2 tablespoons) of olive oil; 5 ml (1 teaspoon) of chopped garlic; 80 ml (1/3 cup) of sun-dried tomatoes preserved in oil; Salt and pepper up to taste; Parmesan shavings (for garnishing); 60 ml (1/4 cup) of pine nuts (optional)

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 15

Portions 4

Freezing No

Ingredients Preparation

Ingredients

350 g of penne of other kinds of short pastas
10 asparagus sliced into chunks
1 red pepper
1 zucchini
1 red onion
3 chicken breasts, without skin
30 ml (2 tablespoons) of olive oil
5 ml (1 teaspoon) of chopped garlic
80 ml (1/3 cup) of sun-dried tomatoes preserved in oil
Salt and pepper up to taste
Parmesan shavings (for garnishing)
60 ml (1/4 cup) of pine nuts (optional)

Preparation

Side-by-side mode

In a casserole filled with salted boiling water, cook pastas al dente. Add asparagus to the casserole 3 minutes before the end of the pastas cooking. Drain and be careful to keep 80 ml (1/3 cup) of water cooking.
While cooking pastas, mince pepper, zucchini and onion. Slice breast into strips.
In the same casserole from cooking pastas, heat oil at medium heat. Brown chicken strips for 2 to 3 minutes. Remove and set aside in a plate. In a casserole, cook onion with pepper, zucchini and garlic for 1 to 2 minutes. Set back chicken in the casserole and add dried tomatoes. Cook 1 minute while stirring. Add pastas and season. Add a bit of water cooking if needed, if pastas are too dry.
Garnish each portion with parmesan shavings and if desired pine nuts.