This recipe originally called Spring Vegetable Penne came from Cooking Light Magazine. ENJOY!!!


1 T olive oil
3/4 C chopped onion
1 packaged presliced mushrooms (we don’t add this b/c we don’t like mushrooms)
1 t chopped thyme (I use ground thyme spice)
1 garlic clove (I use minced garlic)
1 T flour
1/2 C fat free chicken broth
1/2 C half and half
3/4 frozen peas
3 T Parmesan cheese, divided
1/2 t lemon peel (I skip this)
1 T lemon juice
1/2 t salt
1/2 t black pepper
8 ounces uncooked whole wheat penne
1 pound asparagus
grilled chicken breasts to add on top (we added this!)
Avocado if you like it! (I put it on everything!)

1. In a skillet cook the onion and mushrooms until tender.
Add thyme and garlic.
Sprinkle with flour. I start to add the chicken broth here otherwise it’s too hard to stir. Pour in a little at a time. Then add the half and half. Cook until thickened.

Add peas, 2 T of Parmesan cheese, rind, lemon juice, salt, pepper. Add asparagus. (Option, you can cook asparagus in this pan or with the noodles).

2. Cook pasta according to package. Last 3 min or so add the asparagus (unless cooking it in the other pan).

3. Grill or cook chicken to your liking.

4. In your bowl, put the pasta, vegetable mixture, avocado and chicken. Top with remaining Parmesan cheese.


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