Chicken Bowl With Asparagus & Sugar Pod Peas
Preheat oven to 450 F degrees. Add 1 lb. asparagus and 1/2 lb sugar pod peas to a sheet pan.
Add 3 cloves minced garlic and drizzle with 2 Tbsp. Olive oil. Roast for 8 - 10 minutes.
While the veggies are roasting, cut 2 large chicken breasts in half and season with salt and pepper.
Grill the chicken in a grill press or on a grill pan.
Chicken breast is done when internal temp is 170 F. Slice and set aside.
Remove the veggies when they are fork tender. Cook 1 lb. of pasta while the chicken is grilling.
Make the sauce. Add 2 cups half and Half and 4 Tbsp. Butter to a microwaveable bowl.
Heat until hot. Add 1 cup grated Parmesan cheese and stir to mix.
Assemble the Bowl. Recipe makes enough for 4 servings. Use 1/2 cup sauce for each bowl.
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