Chicken Pasta Primavera

I love Pasta Primavera, Bubba and the Crew love grilled meat, in this recipe all our loves combine into one satisfying hearty dish. Thanks to the addictively rich cream sauce, my "Manly Men" clamor for seconds, while I appreciate the abundant veggies they're getting. It's a win, win situation every time I make this.  They love it, and I love the fact that they are eating healthy and don't know it, my little secret!

Ingredients:

• 24 OUNCES FUSILLI OR CAVATAPPI
• 4 GREEN ONIONS
• 8 TABLESPOONS OLIVE OIL
• 3 POUNDS, SKINLESS, BONELESS CHICKEN-BREAST HALVES, CUT INTO 1-INCH PIECES
• 1 TEASPOON SALT
• 1/2 TEASPOON GROUND WHITE PEPPER
• 2 CLOVES GARLIC, GRATED
• 2 POUNDS ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
• 2 MEDIUM RED BELL PEPPERS, THINLY SLICED
• 1 CUP HEAVY CREAM
• 1/2 TEASPOON CRUSHED RED PEPPER
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• 1/2 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED

 Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK TO PACKAGE DIRECTIONS. 
2. RESERVE 1 CUP PASTA COOKING WATER AND DRAIN PASTA. RETURN PASTA AND RESERVED WATER TO SAUCEPOT.
3. MEANWHILE, SLICE GREEN ONIONS AND RESERVE 4 TABLESPOONS DARK GREEN TOPS FOR GARNISH.
4. IN A LARGE SKILLET, HEAT 4 TEASPOONS OIL OVER MEDIUM-HIGH HEAT UNTIL HOT.
5. SPRINKLE CHICKEN WITH 1/2 TEASPOON EACH SALT AND WHITE PEPPER.
6. ADD CHICKEN TO SKILLET AND COOK, STIRRING OCCASIONALLY, UNTIL CHICKEN IS BROWNED AND NO LONGER PINK THROUGHOUT, 6 TO 7 MINUTES. TRANSFER TO A LARGE BOWL.
7. TO SKILLET ADD REMAINING 4 TEASPOONS OIL; REDUCE HEAT TO MEDIUM. ADD GREEN ONIONS, AND GARLIC; COOK 1 MINUTE, STIRRING.
8. ADD ASPARAGUS AND RED PEPPER; COOK, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TENDER-CRISP, 6 TO 7 MINUTES.
9. STIR IN CREAM, CRUSHED RED PEPPER, AND REMAINING 1/2 TEASPOON SALT. HEAT TO BOILING OVER MEDIUM-HIGH HEAT. STIR IN CHICKEN AND REMOVE SKILLET FROM HEAT.
10. TO SAUCEPOT WITH PASTA AND RESERVED COOKING WATER, ADD PARMESAN, CHICKEN MIXTURE, AND BASIL; STIR TO COMBINE. 
11. SPOON INTO BOWLS; GARNISH WITH RESERVED GREEN ONION.

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 55 MINUTES
MAKES: 12 MAIN-DISH SERVINGS