- 4
Ingredients
- 4 grilled chicken breast (marinate in Italian dressing prior to grilling)
- Juice of 1/2 lemon
- 1 Tbsp. olive oil
- 1 tsp. honey
- 2 scallions, finely chopped
- 2 Tbsp. roughly chopped tarragon
- 10 spears fresh asparagus
- 1 cup thick sliced baby zucchini 3/4 cup frozen peas and pearl onions
- 1 lb. 2 oz FRESH fettuccine pasta noodles
- 12 cherry tomatoes-cut in halves
- Fresh ground pepper
- 4 Tbsp. fresh Romano cheese
Preparation
Step 1
Mix lemon juice, olive oil, honey, scallions and tarragon.
Prepare asparagus by breaking off ends and carefully peeling the tips. Cut into one-inch lengths. Cook the asparagus for 2 minutes in boiling water, remove with a slotted spoon and quickly place in cold water.
Add zucchini to boiling water for one minute; remove and quickly place in cold water.
Add the peas and pearl onions to the boiling water and cook for 3 minutes, remove and add to cold water.
Cook the fresh pasta in plenty of boiling water for 2-3 minutes.
Drain the pasta, reserving ¼ cup of the cooking water. Return pasta to the pan, add drained veggies and tomatoes and toss well.
Add the lemon dressing, reserved cooking water and pepper to taste.
Toss well. Add sliced grilled chicken breasts, toss. Garnish with 4 Tablespoons fresh Romano cheese.