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Creamy Summer Pasta

 

8 oz. uncooked Rigatoni or Penne pasta
2 cups whipping cream
olive oil
3 boneless skinless chicken breasts
¼ cup onion, diced
3 carrots cut in to matchsticks or 1½ to 2 cups matchstick carrots
2 cups asparagus spears, cut into one inch pieces
1 tsp. garlic powder or 4 cloves of garlic, crushed
1 tsp. ground sage
1 cup chicken broth
2 Tblsp. flour.
½ cup fresh, grated parmesan cheese plus some for garnish
1 cup grated Swiss cheese
¼ cup chopped pecans
seasoned salt and pepper to taste

In a small, heavy bottomed sauce pan, bring whipping cream to a boil. Reduce heat and simmer until thickened. Takes about 15 minutes- watch it, it boils over easily!

Cook pasta according to package directions. Drain and keep warm.

While that’s all cooking; heat oil in a large, heavy skillet. Lightly brown chicken breasts and remove to a plate. Slice in thin slices and set aside.

Add onions and carrots to the skillet, sauté until they begin to soften.
Add garlic and sage, chicken and asparagus. Heat through, let asparagus green up.
Stir flour into chicken broth and add to skillet. Stir to combine and thicken.
Add cream and cheese, stir until cheese melts.

Toss in drained pasta, adding slowly to get the balance you’d like -you don’t have to add it all.
Season to taste with seasoned salt and pepper.

Top with additional parmesan and chopped pecans to serve.

*Terri’s notes:
~ This was so good, we made it twice this week!

 

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