Italian Pasta Primavera


½ Cup Asparagus cut into slices

1 cup Red onion thinly sliced

1 pinch Red pepper flakes

2 tsp Fresh garlic finely chopped

To taste-   Freshly ground pepper & Sea Salt

1 Tbsp Olive Oil

1 Small yellow pepper thinly sliced

1 Onion thinly sliced

1 Cup Halved grape tomatoes

2/3 cup Half & Half Cream

1 Tsp Cornstarch

1 Tbsp Butter

¼  Cup Fresh basil, chopped

¼  Cup Parmigiano-Reggiano

1 Pkg.  Bessie’s Al Dente Noodles


In a large heavy skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and sauté on each side until they are lightly browned on both sides. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the pan and sauté over medium heat until the onion and peppers are tender. About 5 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced by half. About 3 minutes. Add the can of tomatoes, broth Capers, sugar, bay leaf and parsley. Return the chicken pieces to the pan along with the juices and continue simmering, covered, over medium low heat until the chicken is thoroughly cooked. About 30 minutes. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.

DinnersMonica Heil