1.5 lbs of think asparagus
1 cup matchstick-cut carrots (I didn't use these)
Medium sized sweet onion, halved and thinly sliced (I didn't use these either - instead I cut up some bell peppers and threw them in for flavoring.)
1 tsp bottled minced garlic (I used Dorot Frozen Garlic cubes)
1 tsp olive oil
1/2 tsp salt
1/4 tsp fresh ground pepper
1 pint grape tomatoes (Watch these closely, they start exploding!)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup shaved fresh Parmesan cheese
Preheat oven to 450.
Snap off tough ends of asparagus and cut asparagus into 2-inch pieces. Combine asparagus, and next three ingredients in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until veggies begin to brown. Stir veggies, add tomatoes, and cook 5 minutes.
While the vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well. reserving 1/3 cup pasta water. Keep pasta and reserved water warm.
Combine Chicken, veggies, pasta. reserved pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.
Yields: 8 servings
Serving size: 1 1/4 cups
Per serving: CAL 318 (39% from fat); FAT 13.7g (sat fat 7.2g); PRO 20.9g; CARB 27.8g; CHOL 67mg; IRON 2.6mg; SOD 434 mg; CALC 181mg
Even though I wasn't in love with it this time, I am sure I will make it again. It's not the best as leftovers so I recommend having it when you are feeding guests so you can eat as much as possible in the first sitting.