Chicken, Asparagus and Spring Pea Rainbow Pasta

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.

share this

Facebook
Twitter
Pinterest
Instagram

see our recipes below