My husband recently subscribed us to Food and Wine magazine. I was a little skeptical at first, simply because the food is very "rich", if you know what I mean. On the front of this month's magazine, there was a picture of this meal, and I am so glad that they featured it! We really enjoyed the multiple flavors for the garlic, peas, and asparagus. I added chicken to get a little more protein into the meal. We loved this healthy, quick meal and I will be making it again!
Adapted From: Food & Wine April 2009
1/2 pound whole wheat rotini
2 boneless, skinless chicken breasts, cubed
2 Tbs. EVOO
3 garlic cloves, miced
1 pound asparagus, cut into 1/2" lengths
2 cups chicken stock
2 cups frozen baby peas
1/4 cup heavy cream (I used skim milk)
2 Tbs. butter
1 Tbs. fresh sage
1/2 cup parmigiano-reggiano cheese
Salt and pepper
Bring a large pot of salted water to a boil. Add the rotini and cook, stirring occasionally, until al dente. drain.
Meanwhile, in a large skillet, heat the EVOO. Add chicken cubes and cook on medium until cooked through. Remove from skillet. With remains of EVOO, add garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduce dby half and the asparagus are tender, about 5 minutes.
Add the peas and cream(or milk) to the skillet and boil over high heat until the sauce has thickened, 3 minutes.
Stir in the rotini and cook until heated through. Remove from the heat and stir in butter, sage, and 1/2 cup cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.