Chicken Asparagus Pasta - Recipes - Page 4

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Results 31 - 40 of 45 for chicken asparagus pasta

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31. PASTA PRIMARVERA

Cook onion and garlic in butter, add asparagus, mushrooms, zucchini, cauliflower, carrots, ... whipping cream, heat thoroughly, add pasta and cheese.

32. PASTA SUPREME

Heat large skillet or wok. ... 2 minutes. Add asparagus, mushrooms, cauliflower, zucchini, carrot ... to taste. Add pasta and cheese, tossing until thoroughly ... heated. 6-8 generous servings.

33. PASTA PRIMAVERA

Heat wok or large, deep ... minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and ... and pepper. Add pasta and cheese, tossing until thoroughly ... and kept in refrigerator.

34. SPRINGTIME PASTA

In large saucepan combine water ... pea pods, carrots, asparagus and mushrooms. Stir fry 2 ... 1 minute. Combine pasta with scallop mixture, tossing well. ... are at their peak.

35. PASTA PRIMAVERA

Heat wok or large frying ... Season with salt and pepper. Add cooked pasta and cheese. Heat through. Serve and enjoy as side dish or main meal.

36. PASTA PRIMAVERA

1. Cook macaroni. 2. Saute ... some water from pasta pot. 7. Add pasta to ... lightly. Pass more grated cheese. Serve with garlic bread. Serves 6.

37. PASTA PRIMAVERA

Saute butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini. Stir ... longer. Pour over pasta. Add cheese and toss until thoroughly combined. Serves 8.

38. PASTA PRIMAVERA

To prepare vegetables, you can blanch broccoli, snow peas, asparagus, fresh peas, and zucchini ... vegetables. Cook the pasta in plenty of rapidly boiling ... thick, thin with chicken broth, adding 2 tablespoons at ... more freshly grated Parmesan.

39. PASTA PRIMAVERA

Snap off tough ends of asparagus. Remove scales from stalks ... vegetables and, if desired, basil sprigs. Serve immediately. Yield: 8 servings.

40. SHRIMP AND ASPARAGUS PASTA TOSS

8 oz. (18 spears) fresh cooked asparagus, cut into 1 inch ... fresh mushrooms Cook pasta according to directions. Drain; rinse, ... cooked pasta. Serves 4.

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