RECIPES

Chicken, Asparagus and Spring Pea Rainbow Pasta


Who doesn’t love a good pasta night? We’ve made this one of our most colourful dishes with rainbow farfalle pasta. The pesto keeps everything tasting light and delicious, but the chunks of melt-in-your-mouth chicken make it totally satisfying even for big appetites. Plus, we snuck in some vegetables to keep your family at their best – you’re welcome!

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Chef’s Tips

  • Use store-bought pesto to save time.
  • For a creamy pasta, use ½ cup (125 ml) whipping cream in place of reserved pasta water.

Ingredients:

For the Pesto:

  • ¾ cup (15 g) fresh basil
  • ⅓ cup (90 g) toasted pumpkin seeds
  • 1 clove of garlic
  • 2 tbsp (30 ml) fresh lemon juice
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) freshly ground pepper
  • ¼ cup (60 ml) olive oil

For the Pasta:

  • 1½ lb (680 g) Sargent Farms Boneless Skinless Chicken Breasts, cubed
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) freshly ground pepper
  • 1 tbsp (15 ml) vegetable oil
  • 1 340 g pkg tri-coloured farfalle pasta
  • 1 lb (454 g) asparagus stems trimmed and sliced into 1½ inch pieces
  • ½ lb (227 g) sugar snap peas, trimmed and halved

Directions

For the Pesto:

  1. Place basil, pumpkin seeds, garlic, lemon juice, salt, and pepper in the bowl of a food processor; pulse until coarsely chopped. With the motor running add olive oil; pulse until smooth.

For the Pasta:

  1. Season chopped chicken breasts with salt and pepper. Heat oil in a large high-sided pan over medium-high heat, add seasoned chicken to pan. Cook, stirring occasionally for 12-15 minutes, or until chicken is browned and reaches an internal temperature of 165°F (74°C).
  2. While chicken is cooking, bring a large pot of salted water to a boil. Stir in pasta and cook for 9 minutes. Stir in asparagus and snap peas; cook for an additional 2 minutes. Strain pasta and vegetables, reserving ½ cup (125 ml) of pasta water.
  3. Once chicken is cooked reduce heat to medium, stir in cooked pasta mixture. Add pesto and ¼ cup (60 ml) of reserved pasta water. Cook stirring until pasta is heated through, adding remaining pasta water if desired. Season to taste and serve.