INGREDIENTS
2
Chicken breasts
1/2 cup
Basil
3 cloves
Garlic
1 cup
Peas, fresh or frozen
1
bunch Young asparagus
1
Egg
12 oz
Penne pasta
1
Salt and pepper
1
Butter or olive oil
1 handful
Pine nuts, toasted
2/3 cup
Cream
2/3 cup
Parmesan cheese
1/3 cup
White wine, dry