Ingredients
- 1 bag Al Dente Spinach Linguine
- 1 lb. boneless chicken breast sliced
- 1 lb. fresh asparagus 1/2 inch slices
- 4 roma tomatoes chopped
- 4 cloves garlic minced
- 1/2 cup white wine
- 1/3 cup heavy cream
- 1/3 cup olive oil
- 1 tsp. salt
- 1/2 cup parmesan
Instructions
-
In oil, sauté chicken and garlic over medium heat until chicken is cooked through. Remove chicken from skillet. Add wine to skillet and cook for 2 minutes. Add cream. Then add chicken, tomatoes, salt, and pepper. Cook 2 more minutes. Cook pasta and asparagus together for 3 minutes. Drain. Toss everything together.
