Creamy Pasta with Chicken and Spring Vegetables

Pre-heat oven to: 220°C/425°F/Gas 7
Time in oven: 10-12 minutes
Serves: 6


8 oz/225g thin fresh asparagus
1 large red bell pepper, sliced thinly
8 oz/225g mushrooms, sliced
3-4 chicken breasts, cooked and diced
2 tblsp olive oil
3 garlic cloves, crushed
¼ tsp salt
¼ tsp coarsely ground black pepper
2 tblsp fresh basil leaves, snipped or 1 tsp dried basil
8 oz/225g uncooked rigatoni
6 fl oz/175ml whipping cream
2 oz/50g fresh Parmesan cheese, grated


1. Snap off and discard tough ends of asparagus. Cut into 1.5″/4cm pieces and place in large bowl.
2. Add pepper, mushrooms and chicken.
3. Add olive oil and mix lightly. Season chicken and vegetables with garlic, salt and pepper.
4. Pour into shallow casserole dish or baking sheet and bake until vegetables are tender.
5. Prepare pasta according to package directions.
6. In small pan simmer whipping cream for 6-8 minutes over medium-low heat to thicken slightly, stirring constantly with whisk.
7. Drain pasta and transfer to large bowl.
8. Add chicken and vegetables, heated cream and basil, mixing lightly.
9. Add half Parmesan cheese into pasta mixture, mix lightly and spoon on to serving plates.
10. Sprinkle with additional black pepper and remaining grated cheese.

Janette Macrae, Portree