ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

1 tblspn. Olive oil

2 Chicken breasts 6 ozs. each, grilled and sliced

2/3 tsp. Garlic, minced

1 lb.Anthony's Whole Wheat Spaghetti pasta, cooked "al dente"

1 cup Asparagus, blanched and sliced on a bias

1/2 cup Roasted red pepper cut into thin strips

1 cup Mushrooms, quartered

1/3 cup Tomatoes, diced

8 - 10 Large fresh basil leaves, minced

2 tsp. Fresh chopped parsley

Salt to taste

Fresh ground black pepper to taste

Shaved Parmesan Reggiano to garnish

Fresh basil leaves to garnish

Method
Heat olive oil in a sauté pan. Add garlic and mushrooms, sauté briefly. Add asparagus, roasted red pepper, tomato and chicken breast. Sauté until heated through. Add basil and parsley, season with salt and pepper. Heat cooked Whole Wheat Spaghetti pasta in salted, simmering water. Drain well and add pasta to chicken and vegetables. Toss gently and season with salt, pepper. Portion onto serving plates. Top with shaved Parmesan Reggiano and fresh basil leaves.

Makes 4 Servings

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.