Finally, there are definite signs of spring everywhere. The daffodils have plump buds and the crocuses are blooming; the grass is green, the frogs sing loudly in the evening and birds are busy building nests. And it is warm out! Warmer, anyway.
This weather makes me think of gardening and all the fresh vegetables that are sure to follow. I can’t wait for asparagus – I wish I had some in my garden but the roots I planted did not grow. In grocery stores there is asparagus from far away countries, but I will try not to buy any until I see Ontario asparagus. Then I will make this Creamy Asparagus Spaghettini with chicken. It is a light-tasting entree – as for the actual calorie count, I can’t help you there! I have substituted tuna for the chicken and it is also scrumptious.
Wishing all of you a happy Easter weekend.
Creamy Asparagus Spaghettini with Chicken
300 gr. spaghettini pasta
2 cups chicken broth
2 Tbsp. flour
1/2 cup light cream cheese spread
3 Tbsp. parmesan cheese
1/3 tsp. nutmeg
2 Tbsp. chicken soup base
1 bunch fresh asparagus, cut into 1-1/2” pcs.
1/2 sweet red pepper, sliced
1 small onion, cut into thin wedges
1-1/2 cups diced, cooked chicken, seasoned
3 Tbsp. chopped fresh parsley
Freshly grated black pepper
Additional Parmesan cheese
Cook pasta in salted water.
Meanwhile, combine broth and flour in medium saucepan.
Add cream cheese, parmesan cheese, nutmeg and chicken soup base. Mix well.
Bring to a boil, stirring constantly, until thickened. Set aside.
In frying pan, sauté peppers, onion and asparagus in a bit of oil until crisp tender.
Drain pasta when cooked.
Add sauce, peppers and asparagus and cooked chicken to pasta.
Add fresh parsley and black pepper.
Toss to coat. Check seasoning.
Top with additional parmesan cheese to serve.
Serves 5-6 people.