This is a nice light meal to celebrate the coming of spring. Asparagus is showing up again at a more reasonable price and goes perfect in a delicious lemon sauced pasta. Add a little chicken and you have a wonderful dinner. If you want a veggie version leave out the chicken. This would also be excellent with broccoli and shrimp.
1/4 c. butter
5-6 sliced mushrooms
1 garlic clove, minced
1/2 c. half and half
4 oz. cream cheese
1 lemon, zested
juice of one lemon
3 c. dried tortellini
2 chicken breast, cooked and cubed
6 large asparagus spears, sliced
Bring water to boil and add tortellini and asparagus. Boil 8 minutes or until tortellini is tender. Drain. Mix in the chicken with the asparagus and tortellini. In a saucepan melt the butter, add mushrooms and garlic. Saute 3 minutes. Add cream cheese and lemon juice. Stir until cream cheese melts and becomes smooth. Add half and half and lemon zest. Pour hot sauce over tortellini mixture. Serve with a sprinkle of parmesan cheest.
1/4 c. butter
5-6 sliced mushrooms
1 garlic clove, minced
1/2 c. half and half
4 oz. cream cheese
1 lemon, zested
juice of one lemon
3 c. dried tortellini
2 chicken breast, cooked and cubed
6 large asparagus spears, sliced
Bring water to boil and add tortellini and asparagus. Boil 8 minutes or until tortellini is tender. Drain. Mix in the chicken with the asparagus and tortellini. In a saucepan melt the butter, add mushrooms and garlic. Saute 3 minutes. Add cream cheese and lemon juice. Stir until cream cheese melts and becomes smooth. Add half and half and lemon zest. Pour hot sauce over tortellini mixture. Serve with a sprinkle of parmesan cheest.
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