WHOLE WHEAT PENNE PASTA PRIMAVERA.

Whole wheat penne pasta Primavera. image

Provided by maria maxey

Time 45m

Number Of Ingredients 16

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3/4 c whole wheat penne or twirl pasta
1 lb fresh asparagus , cut into (2- inch pieces.)
2 large red bell peppers
2 large yellow bell pepper
1/2 c fresh shelled peas.(or frozen peas)
12 oz )boneless skinless chicken breast halves (1 pd shrimp)
3/4 tsp salt,divide
1/4 tsp black pepper,or fresh red crushed pepper (divide )
2 1/2 tsp good olive oil .(portuguese.)divided
1/2 c fresh shallots chopped
1/2 c low fat sour cream (fat free)
1/2 c fresh sliced chives
1/3 c fresh chopped basil
1 1/2 Tbsp fresh grated lemon peel.
2 fresh cloves garlic chopped
u can also toss fresh cheese on top of dish or even add more zest favor by using more lemon or lime .

Steps:

1. COOK Whole wheat pasta ,according to package directions. ADDING asparagus, bell peppers and peas during last 2 to 3 minutes of cooking. DRAIN , it and save (reserving 1/4 to 1/2 of pasta water for later. RETURN ...pasta to pot.
2. MEANWHILE ,sprinkle chicken with 1/2 tsp. salt 1/2 of the pepper. HEAT. 1tablespoon.. of olive oil,in a large cast iron fry pan, over medium heat-- high heat until hot....COOK chicken 8 to 10 minutes or until no longer pink in the center. Turning once ,remove chicken .COVER Loosely witfoil.
3. HEAT remaining 1- tsp.oil in the cast iron pan ,until hot.... COOK and stir shallots i minute or until .CRISP- Tender ADD sour cream; bring to a boil.,add 2,crushed cloves fresh garlic. Stir in the Reserved cooking pasta water.
4. ADD chives, basil ,lemon peel and the remaining salt and pepper for taste. POUR OVER ..... PENNE PASTA THINLY SLICED CHICKEN; Toss with the penne. IF using shrimp only cook the shrimp just for a few minutes until no longer pink.(so it want be overcooked.(cook shrimp last until ready to mix everything together .
5. ENJOY IT WITH A NICE GLASS OF WHITE WINE.( a glass of water lemon twist, side salad even fresh garlic bread ) Or no bread. IT'S fantastic by it self as a meal. ENJOY IT FROM GRANDMEY'S TABLE TO YOUS.1/6/2012