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Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.

Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

Pairs well with Pinot Grigio

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