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Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce


It’s finally springtime and our faithful root vegetables have done their job and gotten us through the tough winter months.  Now, bright green vegetables are popping up all over grocery store produce aisles, with fresh asparagus being one of my all-time favorites.  I love to roast it, keep it raw and shave it into salads, steam it and grill it.  I even grow it in my garden just to have my own supply in the early months of the season.  This Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce is another way that I like to incorporate asparagus in a light, good-for-you pasta dish.  

This dish is filled with not only crisp, green asparagus, but also tender yellow squash and healthy Hodgson Mill Whole Wheat Bow Ties.  A lovely, light sauce made from cottage cheese, Parmesan, lemon, dill and a dollop of sour cream is pureed together and folded into the vegetables and whole wheat pasta to create an Alfredo-like taste, but without the heavy cream and loads of butter.   It’s spring on a plate and a tasty way to incorporate fresh, healthy ingredients into a delicious meal.  Let’s begin. 


 

To start, boil a large pot of salted water and cook the Hodgson Mill Whole Wheat Bow Ties until it’s al dente – about 8 minutes.  Drain the pasta and set aside. 


Next, puree the cottage cheese, sour cream, Parmesan, lemon juice, lemon zest and dill.  This can be done in a food processor or with an emersion blender.  As you can see, I chose my emersion blender;  it’s kind of like a kitchen power tool.  (Tim the Tool Man: eat your heart out.) 

Set the sauce aside.

 

Dice the onion and slice the squash into thin slivers. Set aside.

Snap off the tough ends of the asparagus and chop the spears into bite-sized pieces.  Set aside.

On a separate cutting board, slice the chicken breasts into bite-sized pieces.  Set aside.

Everything is ready to begin cooking.


In a large skillet, warm the olive oil over medium-high heat until it’s hot but not smoking.  Add the onion and sauté until it begins to brown.

 

Add the chicken to the skillet and cook for five minutes.  It’s okay if the chicken isn’t completely cooked through; it’ll finish cooking in the next step. 

 

Add the squash, asparagus and chicken broth and bring the mixture to a boil.  Reduce the heat to medium-low, cover and simmer until the vegetables are tender – about five minutes. 

 

Remove the lid and stir in the cooked Hodgson Mill Whole Wheat Bow Ties.  Toss the pasta with the vegetable/chicken mixture and stir over low heat until warmed through.

Take the skillet off the heat and add the lemon-cream sauce.  Toss everything together and serve immediately. 

This Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce is a sure-fire way to incorporate fresh spring vegetables into a great tasting, light, pasta dish.   And as a bonus, you’ll get the benefits of eating heart-healthy 100% whole wheat from using Hodgson Mill Whole Wheat Bow Ties to bring it all together.  Next time you’re at the grocery store, be sure to pick up a bundle of bright green asparagus and a box of Hodgson Mill Whole Wheat Bow Ties to get you headed in the right direction to a simple and delicious meal.  Spring is in the air. Catch the fever and get cooking. Enjoy!

Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce

Ingredients

  • 2 1/2 cups Hodgson Mill Whole Wheat Bow Ties
  • 1 1/2 cups cottage cheese
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp dill weeddried
  • 1 cup yellow squashthinly slliced
  • 10 asparagus spears
  • 1 cup oniondiced
  • 3 chickenskinless breast
  • 2 Tbsp olive oil
  • 1/3 cup chicken broth

Instructions

Boil a large pot of salted water and cook the bow tie pasta until it’s al dente – about 8 minutes.  Drain the pasta and set aside.  Puree the cottage cheese, sour cream, Parmesan, lemon juice, lemon zest and dill.  This can be done in a food processor or with an emersion blender.  Set aside. Dice the onion and slice the squash into thin slivers. Set aside. Snap off the tough ends of the asparagus and chop the spears into bite-sized pieces.  Set aside. On a separate cutting board, slice the chicken breasts into bite-sized pieces.  Set aside. In a large skillet, warm the olive oil over medium-high heat until it’s hot but not smoking.  Add the onion and sauté until it begins to brown.  Add the chicken to the skillet and cook for five minutes.  It’s okay if the chicken isn’t completely cooked through; it’ll finish cooking in the next step.  Add the squash, asparagus and chicken broth and bring the mixture to a boil.  Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about five minutes.  Remove the lid and stir in the cooked bow ties.  Toss the pasta with the vegetable/chicken mixture and stir over low heat until warmed through.  Take the skillet off the heat and add the lemon-cream sauce.  Toss everything together and serve immediately.  Leftovers can be stored in an airtight container in the refrigerator for up to two days.

Servings

Makes 6 adult-sized servings.


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Author: Holly

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