Sunday, September 14, 2014


2 cups uncooked bow-tie pasta
1 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 cup orange bell pepper strips, sliced thin
1/4 cup julienned oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 tbsp chopped fresh oregano
1 cup shredded Italian-blend cheese

Cook pasta according to the package directions but without the salt.

Add the asparagus to the pasta during the last 2 minutes of cooking time. Drain pasta/asparagus well.

Meanwhile cook the peppers and tomatoes in a large skillet on medium-high heat for 2 to 3 minutes or until crisp tender; stir frequently.

Add the drained pasta mixture, broth, cream, and oregano to the skillet; mix well.  Cook, stirring, for 5 minutes or until the sauce is slightly thickened. Top with the cheese; cook a couple minutes until cheese begins to melt.

May add a cup of cooked chicken when adding the pasta, if desired. (If you are a regular follower of my blogs you know I don't add chicken!)

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