Pasta Primavera
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Ingredients
1 lbs whole wheat pasta
2 Tbs olive oil
2 large skinless chicken breasts, thawed and cut into 1/4 inch pieces
3 red Bellafina peppers, diced
1 small sweet onion, diced
1 lbs of asparagus, trimmed and cut into 1-inch pieces
1 cup organic chicken broth or stock
1 tsp salt
1/2 tsp thyme
1/2 tsp black pepper
1 Tbs cornstarch
1 Tbs lemon juice
1/2 cup plain Greek yogurt
1 cup frozen organic sweet baby peas
2 cups cherry tomatoes, halved
Instructions
Cook pasta according to package instructions.
Meanwhile, heat olive oil over medium-heat in large nonstick skillet. Add chicken pieces and cook only until chicken is no longer pink. Remove chicken from skillet and set aside.
In same skillet, add red Bellafina peppers, onions, and asparagus. Cook for about 2 minutes (vegetables should still be crisp). In a small bowl, combine broth, salt, thyme, pepper, and cornstarch. Stir well. Pour over vegetables while cooking and continue cooking until broth thickens.
Add lemon juice, Greek yogurt, and peas. Cook only until heated through and remove from heat.
Return chicken to skillet and stir well. Fold in cherry tomatoes.
Serve and enjoy!
From nodietsallowed.com