Shelly's Recipe

CHICKEN PASTA PRIMAVERA

Category: Pasta - Meat

8 oz corkscrew pasta
8 oz asparagus, tough ends trimmed, cut into 1 inch pieces, 1 1/2 cups
2 carrots, diagonally cut into 1/4 inch thick slices, 1 cup
1 red pepper, sliced
1 cup frozen peas
1 clove garlic, minced
3/4 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt
1 1/3 cups heavy cream
1/2 cup grated Parmesan cheese
2 cups shredded cooked chicken from 1 (1 1/2 lb) rotisserie chicken

Cook pasta according to pkg directions, drain. In nonstick skillet, melt butter over medium heat. Add asparagus, carrots, stirring occasionally, until almost tender, 5minutes. Add peas, garlic, thyme, pepper and salt, cook until garlic is golden, 1-2 minutes. Increase heat to medium high, stir in cream. Simmer until thickened, 5-7min, stir in Parmesan. Toss vegetable mixture with chicken and pasta.