Recipes

Cook pasta in boiling, salted water til just al Dente. While pasta boils, heat butter in large skillet. Add garlic and sauté 2-3min til aromatic. Add spinach, basil and asparagus; salt & pepper, and cook til spinach is wilted and asparagus is bright green and tender, 5-7min. Sprinkle flour over veggies and stir to make a roux; cook 2-4min. Slowly add 1cup or so of cream, stirring to incorporate and avoid lumps. Add peas and chicken, and cook 4-6min til heated thru. Add cheese by the teaspoons, and stir to melt and incorporate. Add more cream as needed to keep from becoming terribly thick, like gravy- you want this thin like an Alfredo sauce.

Drain pasta, pour sauce & veggies over and toss well to coat. Serve w/nice crusty Italian or French bread!