8 oz. Farfalle pasta
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper
Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
