A delicious and fresh dinner...

1 package Ancient Harvest Quinoa Garden Pagodas
1 pound fresh asparagus spears
8 oz package sliced mushrooms
4 boneless, skinless chicken breasts
3 tbsp Andrea's Gluten Free Flour Blend
1 tsp salt
1/8 tsp white pepper
1 tsp dried dill weed
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup prepared Full Flavor Foods chicken broth (save remainder for another use)
1/4 cup lemon juice
1/3 cup heavy cream
1-1/2 cups fresh or frozen baby peas
1/2 tsp finely grated lemon zest

Bring a large pot of salted water to a boil.  Cut asparagus into 1" pieces.  While water is heating, cut chicken into 1" cubes.  Toss chicken with flour, salt, pepper and dill.

In large saucepan, combine butter with olive oil and garlic; heat over medium-high heat.  When garlic sizzles, add the mushrooms and chicken mixture.  Cook and stir until chicken is browned and almost cooked, about 4-5 minutes.  

Cook pasta as directed on package.  Add asparagus to the pasta during the last 3 minutes of cooking time.

In small bowl, combine wine, chicken broth, lemon juice and cream and mix well.  Add to chicken mixture and stir.  Bring to a simmer and simmer for 3-4 minutes.

When pasta and asparagus are cooked, drain, reserving 1/4 cup pasta cooking water.  Add peas to chicken mixture, cook and stir for 30 seconds.  Then add pasta and asparagus to pan with chicken; bring to a simmer.  Stir until slightly thickened, adding pasta cooking water if necessary.  Top with lemon zest and serve.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4-6