Get ready to savor the flavors of spring with this delightful Spring Vegetable Pasta. Fresh seasonal vegetables are lightly sautéed and tossed in a light lemon cream sauce, then paired with tender chicken and served over a bed of pasta. This simple yet satisfying dinner is perfect for any night of the week and is sure to be a crowd-pleaser.
Author:
Matt Lott
Ingredients
1 (12-ounce) bag frozen peas, thawed
1 bunch asparagus, chopped
1 yellow onion, diced
1 ½ pounds boneless, skinless chicken thighs, cubed
Preheat Blackstone griddle to medium-high heat. Drizzle vegetable oil then add the peas, asparagus, onion, and chicken. Season heavily with salt and pepper.
Cook for 8-10 minutes until the vegetables are tender and the chicken is fully cooked through. Add the pasta, spinach, lemon juice, and zest. Stir with spatulas until the spinach is lightly wilted.
Pour the heavy cream and parmesan over the pasta. Stir frequently with spatulas until the parmesan melts and the cream reduces to coat the pasta and vegetables. Remove from the griddle and set onto a large serving plate or bowl. Serve immediately.
