Green man farfalle

Fresh, flavourful and fast!

Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 4 servings

1/2 milk product serving(s) per person

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

(350 g) 1 pkg farfalle (bow tie) pasta

2 tbsp (30 ml) flour

2 cups (500 ml) milk

1/2 cup (125 ml) store-bought sun-dried tomato pesto

3 cups (750 ml) 1 bundle of asparagus, chopped and cooked

2 cups (500 ml) chopped warm cooked barbecued chicken

2 tsp (10 ml) chopped fresh thyme

1 tsp (5 ml) chopped fresh rosemary

finely grated lemon zest

4 tbsp (60 ml) grated Parmesan cheese

Instructions

In large pot of boiling salted water, cook pasta until almost tender. Drain and return to pot.

Whisk flour into milk and pour over pasta. Stir in pesto, herbs and lemon zest. Cook over medium heat, stirring, until sauce thickens, about 3-5 minutes.

Gently add chicken and asparagus. Reheat. Serve sprinkled with the Parmesan.

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2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
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Nutritional Info

Per serving

Energy: 673 Calories
Protein: 44 g
Carbohydrate: 86 g
Fat: 17 g
Fibre: 6.9 g
Sodium: 419 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 26 % / 282 mg
Folate: 196 %
Selenium: 179 %
Thiamin: 89 %
Niacin: 81 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

Chris
March 19th, 2012

Great one pot meal. Bonus is that sodium content is relatively low, compared to many recipes. I wrapped the asparagus stalks with cooking bands and tossed it into the simmering pasta so that I didn't need another pot. The chicken breast was from yesterday's bbq. I used chopped sun-dried tomatoes instead of pesto. Upon reflection, this is a great "use up te left-overs" kind of meal because there's often a stalk of broccoli or a handful of asparagus stems.