Ahhh…the spring pasta. I just love a good light pasta for a spring supper. This one is just so basic it’s silly. A few noodles, some shredded chicken, veggies, a little lemon and grated Parmesan.
Easy and yummy.
Two of my favorite words.
1 pound of pasta (I used shells)
1 pound of cooked, shredded chicken (click here to see how I get the perfect chicken)
10 asparagus spears, chopped into pieces
1 cup frozen peas
1 cup chicken stock
8 to 10 green onions, chopped
1 lemon, the juice plus at least a tablespoon of the zest
Parmesan cheese to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Bring a pot of water to boil and drop your pasta. Cook until al dente (about 7 or 8 minutes).
Meanwhile, in a large skillet, drizzle in a tablespoon or so of EVOO. Add in your cooked and shredded chicken and saute a minute with some salt and pepper. Stir in your chopped asparagus and frozen peas. Stir in your stock. Add in your onions, the juice of your lemon and your zest. Stir in your cooked pasta. Sprinkle a bit more salt and pepper down.
Ladle your pasta on to plates and garnish with Parmesan cheese.
So simple, right? All of these ingredients cook up so quickly that this meal really comes together in no time!
You can also skip the chicken and eat this as a vegetarian pasta or substitute your favorite flaked fish or shrimp. You can also add more veggies too! So simple!