Pasta with Creamy Vegetables
Recipe type: Pasta
Serves: 4
  • 2 Tablespoons olive oil
  • 1 pound chicken breast, skinless, boneless; cut in small cubes
  • 2 cloves garlic, minced
  • 1 carrot, cut in thin 2-inch matchsticks
  • 1/2 red pepper, cut into thin strips
  • 2 green onions, chopped
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1/4 pound small pea pods
  • 1/4 Cup dry white wine
  • 1 Cup low-fat evaporated milk
  • 8 ounces pasta, cooked
  • salt and pepper, to taste
  1. In a large nonstick skillet, heat 1 tablespoon of the oil until hot. Add chicken; saute' 5 minutes, until cooked through. Remove and keep warm.
  2. Add remaining olive oil and garlic to pan, heat and add carrot, red pepper, onions, rosemary and basil. Saute' 5 minutes more.
  3. Add pea pods and wine; actively simmer for several minutes, stirring, until wine is reduced and almost evaporated. Add milk and simmer again, for 5 minutes, to reduce. Sauce will be thin.
  4. Add sauce and reserved chicken to hot, cooked pasta. Stir gently to combine. Add salt and pepper to taste.
  5. Ladle into four individual serving dishes and, if desired, garnish each with a sprig of rosemary.
  6. Makes 4 servings.
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