Chicken Pasta Primavera
|Olive oil||3 Tablespoon|
|Carrots||2 Large, scraped and minced|
|Leeks||2 , rinsed and minced (White Part Only)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Chopped flat leaf parsley||2 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Prosciutto||1⁄3 Pound, finely chopped|
|Mushrooms||1⁄2 Pound, wiped, stems trimmed, sliced|
|Asparagus||1⁄2 Pound, trimmed, blanched and cut into fourths|
|Broccoli florets||3 Cup (48 tbs), trimmed and blanched|
|Frozen peas||10 Ounce (1 Package, Defrosted)|
|Light cream||1⁄2 Cup (8 tbs)|
|Fettuccine noodles||1 Pound (Fresh Or Homemade)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Heat the oil in a medium-large skillet until hot but not smoking.
Add the carrots and leeks and saute them over medium-high heat until wilted.
Add the chicken stock, parsley, and 1 cup of cream.
Stir to blend and gently boil to reduce by half.
While the cream is reducing, bring a large quantity (at least 5 quarts) of water to a boil in a pot.
Add the prosciutto, mushrooms, asparagus, broccoli, and peas and the remaining cream to the skillet.
Heat until the vegetables are warmed and just cooked through.
While the vegetables are heating, add the pasta to the boiling water, stirring to separate the strands, and cook until al dente.
Drain the pasta well, add the sauce, pepper, salt, and parmesan cheese.