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Chicken Ashley

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Makes: 4 servings adjust



  • 12 pound Angel Hair Pasta

Step 1

Boil pasta until al dente, drain.


  • 1 pound Boneless Skinless Chicken Breast, cut into strips
  • 1 tablespoon Butter
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 2 cups Asparagus, cut into 1-2 in pieces
  • 2 cloves Minced Garlic
  • 14 cup White Wine
  • 12 teaspoon Black Pepper

Step 2

Sauté chicken strips in nonstick pan until done. Remove from skillet and cover with foil. In same skillet, melt butter. Sauté peppers and garlic. Add asparagus, wine, and black pepper - cook another 3 minutes.


  • 1 tablespoon Cornstarch
  • 2 cups Half and Half
  • 12 cup Grated Parmesan Cheese
  • 1 Tomato, diced
  • Crushed Red Pepper Flakes
  • 2 tablespoons Fresh Basil, chopped

Step 3

Dissolve cornstarch in half and half - add to vegetable mixture, stirring constantly until it comes to a boil. Add cheese, tomato, red pepper flakes, and basil. Return chicken to pa. Simmer. Serve over pasta.
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