CREAMY VEGGIE PASTA
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
Salt and Pepper
2 tbs unsalted butter
1 onion, chopped
2 stalks celery, sliced
2 carrots, shredded
1 tsp chopped thyme
1/2 cup white wine or broth
1 1/2 cups heavy cream
Pinch nutmeg
1 1/4 pounds skinless boneless chicken breasts, cut into strips
1 cup grated Gruyere
1/4 cup grated Parmesan
1/4 cup chopped parsley
12 oz pasta
1 cup sugar snap peas, strings removed, sliced
Bring a pot of salted water to a boil. Melt butter in a skillet. Add onion, cook until slightly softened. Add celery, carrots, thyme, salt and pepper, cook until vegetables soften. Add wine, cook until slightly reduced. Stir in cream and nutmeg, bring to a boil. Simmer until sauce thickens slightly. *ADD chicken to sauce, simmer until cooked through. Add Gruyere and Parmesan, continue simmering until cheese melts and sauce thickens. Add parsley, season with salt and pepper. Add pasta to boiling water, cook as label directs. Drain, then add to sauce, toss. Sprinkle in peas. SERVE & ENJOY...
__._,_.___
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Just launched ! Link preview on Yahoo Groups
Visit your Group on the web, simply paste the link to the article, photo or video you wish to share in the message you are composing.
.
__,_._,___
