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The Angel in Your Pantry Pasta Dinner

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“This quick and simple recipe came from my pantry, freezer and fridge. In other words, what I had on hand. The first thing is to start the water boiling for the pasta and once you have that bubbling your no more than 20 mins from a delicious, family pleasing, meal.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to directions on package, drain and set aside covered.
  2. Slice the chicken into thin strips while water is coming to a boil.
  3. Heat oil in a frying pan over medium high heat, add chicken, cook 2 minutes or until golden brown and just cooked through, remove from pan and set aside.
  4. Reheat frying pan over medium heat, may need to deglaze with a bit of water, add onion and garlic with a bit more oil if needed and cook until softened. Add wine and simmer 2 minutes, add asparagus, chicken stock, poultry seasoning, peas and evaporated milk, bring to a boil then reduce heat. Add chicken and pasta, stir and simmer 2 minutes or until heated through without overcooking.
  5. Add salt and pepper to your liking.
  6. Mix in the Parmesan. If desired sprinkle extra grated Parmesan cheese on top.

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