Tuesday Night = Pasta Night

Pasta Primavera

(adapted from allrecipes.com.au) 

3.5 Weight Watchers Points per serve

ingredients

500g Chicken breast sliced 

500g Pasta
250g asparagus
1½ cups (220g) peas
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1½ cups (110g) chopped mushrooms
1 tbsp plain flour
1 cup (250ml) dry white wine
2 tbsp extra light cream
2 tbsp chopped mixed fresh herbs (I used Gourmet Garden Fresh Chives and Parsley)
pepper to taste

Method:

1.

Cook the pasta. Drain well.

2.

While the pasta is cooking, cut the asparagus into 4cm lengths, keeping the tips separate. Drop the pieces of asparagus stalk and peas a into a saucepan of boiling water. Bring back to the boil and cook for 5 minutes. Add the asparagus tips and cook for a further 2 minutes. Drain thoroughly.

3.

Heat the oil in a saucepan. Add the onion and cook for 3–4 minutes or until softened. Add the garlic and mushrooms, and continue to cook, stirring occasionally, for 2 minutes.

4.

Stir in the flour, then pour in the wine and wait until it boils, stirring constantly. Simmer until the sauce is thickened. Stir in the cream and herbs with pepper. Add the vegetables and chicken to the sauce and heat through gently for 1–2 minutes, without boiling.

5.

Mix the sauce and the pasta together to coat, serve.