Spicy Basil Primavera

I love Easter, because for some reason I don’t understand, everyone cooks asparagus, so it’s on sale at just about every grocery store in town. That means I can go crazy with it and not feel guilty about the price! I’ll be honest, when you make this, you might want to dial back the asparagus, because seriously… it’s more asparagus than pasta. Also, I would probably either slice the asparagus lengthwise, or use a small, chunky pasta in lieu of the linguine, just to make it easier to get a bite on the fork.


Spicy Basil Primavera

  • 1 lb pasta, al dente and drained
  • 2 bunches asparagus, chopped
  • 1 lb chicken, cubed
  • 1 can corn, drained
  • 1 container grape tomatoes, halved
  • 1/2 c cream
  • 1 c chicken broth
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 2 tbsp butter
  • zest of 1/2 lemon

Toss raw chicken with olive oil, basil, garlic powder and red pepper flakes. Saute, then add cream, butter, and chicken broth. Reduce, then add asparagus, corn, tomatoes. Toss in pasta, add lemon zest and serve.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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