I love pasta dishes as they’re very forgiving. Change the ratio of veggies or omit a veggie altogether. Add another one in that you may not have thought of as being a pasta veggie. It can be very spontaneous!
2 chicken breasts
Bellini mushrooms – 8
Tomatoes – 1 large or 10 cherry or grape tomatoes
Garlic – 2 cloves
Fava beans – 1 pound (if fava beans are not available you can omit or replace with another veggie like zucchini or more asparagus)
Asparagus – 6 spears
Jalapeno - 2
Red bell pepper – 1
Basil – fresh
1 T Butter
4 T Tuscan Temptation
Start the water boiling for the pasta. Use either fusilli or spaghettini which is what I used.
Quarter the mushrooms and chop the tomatoes into small pieces, dice the garlic. Shell the fava beans and break the asparagus into bite size pieces – discarding the fibrous ends. Seed the jalapeno and red bell pepper and dice them both. Slice basil.
Grill or pan sauté the chicken with 2T Tuscan Temptation and olive oil. Remove the chicken from the pan and once cooled enough to handle cut into bite-sized pieces. Add more olive oil to the pan and sauté the veggies with 2T Tuscan Temptation and a few drizzles of balsamic vinegar. Don’t overcook the veggies – when done add the chicken back in and mix well.
Once the pasta is cooked, drain it and add butter mixing well. Plate the pasta and then scoop veggies over the pasta. Sprinkle some fresh basil and serve. Voila the perfect pasta dish!