linguine pasta (substitution: penne paste)
chicken broth
leek
red pepper
asparagus
olive oil
parsley
parmesan cheese
chicken, cooked*
Use just enough chicken broth to cook pasta and cook. Cut vegetables in 2-3 inch strips. Saute leek, pepper and asparagus in oil. Pasta should soak up most of broth when ready. Toss pasta with vegetables and and parsley. Top with cheese and serve. *Add cooked chicken if desired.
No comments:
Post a Comment