Ingredients

The following ingredients have 2 Servings
  • 1/2 lb. edamame spaghetti
  • 1/2 lb. chicken breasts, (chopped)
  • 3 pcs bacon, (chopped)
  • 1/2 sweet onion, (chopped)
  • 1/2 yellow or red bell pepper, (chopped)
  • 2 cloves garlic, (sliced thin)
  • 1 Tablespoon olive oil, (as needed)
  • 1 Tablespoon flour (or gluten-free cornstarch)
  • 1-1/4 cups almond milk (or low-fat milk)
  • 3/4 cup asparagus tips (or you could use peas, fresh or frozen)
  • 1/2 cup Gruyere cheese
  • 1/4 cup Pecorino Romano or Parmesan cheese
  • 1/8 teaspoon nutmeg
  • Salt & pepper to taste
  • Garnish: parsley or green onions, (sliced thin)

Instruction

  • In a large saucepan, cook pasta according to package directions for al dente. Drain and place in bowl. Keep warm.
  • In the same pan, cook bacon until crisp. Remove bacon pieces from pan but leave bacon fat.
  • Sauté chicken breast pieces, onion and bell pepper in bacon fat until chicken is cooked through. Add garlic and cook 1 additional minute. If pan gets too dry add olive oil as needed.
  • Stir in flour. Add milk and asparagus or peas. Bring to a boil then simmer gently for 2-3 minutes, stirring occasionally.
  • Add cooked pasta, cheese, nutmeg and salt and pepper to taste. Heat just until cheese is melted.
  • Serve hot sprinkled with parsley or green onion. Add a side salad for a balanced dinner.