Last night I made something so easy and good I thought you might like to try it since it is a bountiful year for asparagus. Start with pesto (Knorr instant will work) and simmer with red pepper strips , mushrooms, asparagus chopped. Boil a pot of your favorite pasta ( I used rice fettucini, but angel hair would work). Drain pasta and return to pot, cover w/pesto veggie sauce and toss gently. Cook boneless, skinless chicken breasts sliced quickly in pesto pan.When done, add to pasta. Squeeze juice of two lemons over everything and serve. Enjoy!
I am going to try this using rice..I don't like pasta (I know I know..but I really really don't) LOVE asparagus though, and froze alot of pesto I made last summer...so it sounds great!!
A new asparagus dish- YUM!
Posted - Mar 30 2005 : 08:01:34 AM
