Chicken Pasta Primavera

• 12 ounces cavatappi pasta or 12 ounces fusilli
• 2 green onions
• 4 teaspoons olive oil
• 1 12 lbs boneless skinless chicken breasts, cut into 1-in . pieces
• salt and pepper
• 1 garlic clove, crushed with press
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 medium red pepper, thinly sliced (about 4-6 ounces)
• 12 cup heavy cream (or whipping cream)
• 14 teaspoon crushed red pepper flakes
• 12 cup freshly grated parmesan cheese
• 14 cup loosely packed fresh basil leaf, thinly sliced

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs.
3. Drain pasta, reserving 1/2 cup pasta cooking water.
4. Return pasta and reserved cooking water to saucepot.
5. Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish.
6. In 12-inch slillet, heat 2 teaspoons oil on medium-high heat until hot.
7. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
8. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally.
9. Transfer chicken to medium bowl; set aside.
10. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
11. Add green onoins and garlic, and cook 1 minute, stirring.
12. Add asparagus and red pepper; cook 6-7 minutes or until vegetables are tender-crisp, stirring frequently.
13. Stir in cream, crushed red pepper, and 1/4 teaspoon salt.
14. Heat mixture to boiling on medium-high.
15. Stir in reserved chicken pieces and remove skillet from heat.
16. To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture and basil; stir to combine.
17. To serve, spoon into bowls and garnish with reserved dark green onion.

cavatappi pasta, green onions, olive oil, chicken breasts, salt, garlic, red pepper, heavy cream, red pepper, parmesan cheese, basil leaf

Taken from www.food.com/recipe/chicken-pasta-primavera-369259 (may not work)