Easy Chicken Pasta Primavera

The rich creamy sauce is truly addictive

but on the bright side,

you'll appreciate the abundance of veggies that you're getting--

yum, oh yum! ☺

You will need:

• 350 grams Pasta (of your choice), cooked according to package instructions; reserve ½ cup pasta water in the saucepot
• 2 spring onions, sliced; reserve 2 tablespoons dark green tops for garnish
• 4 teaspoon olive oil
• 500 grams chicken breast fillets, cut into 1-inch chunks
• Salt and Pepper
• 1 clove garlic, crushed
• 500 grams asparagus, trimmed and cut into 1-inch pieces
• 1 medium red bell pepper, thinly sliced
• ½ cup heavy or whipping cream
• ¼ teaspoon crushed red chili
• ½ cup freshly grated parmesan cheese
• ¼ cup loosely packed fresh basil leaves, thinly sliced

Procedure:

Step 1: Sprinkle chicken with salt and pepper (about ¼teaspoon each). Heat 2 tablespoons oil 

              on a med-high heat. Add chicken and cook 7 minutes or until chicken is brown and no 

              longer pink; stirring occasionally. Transfer chicken to a medium bowl. Set aside.

Step 2: To the same skillet, add the remaining 2 tablespoons of oil; reduce heat to medium. 

              Add spring onions and garlic, cook for 1 minute. 

Step 3: Add asparagus and red bell pepper; cook 6-7 minutes or until vegetables are tender-

              crisp, stirring frequently.

Step 4: Stir in cream, crushed red chili, and ¼ teaspoon of salt. Heat mixture to boiling. 

Step 5: Stir in chicken pieces and remove skillet from heat.

Step 6: To saucepot with pasta and reserved pasta water, add parmesan cheese, chicken 

              mixture, and basil. Stir to combine.

Step 7: To serve, spoon into bowls and garnish with reserved dark green spring onions.