One-Pot Spring Pasta (gluten-free)
Shared by: Plan to Eat Blog
Ingredients
Directions
Combine the mushrooms, pasta, thyme, garlic, 4 cups of the broth, butter, and chicken (if raw) in a Dutch oven. Place over high heat and bring to a simmer, stirring occasionally.
Add the asparagus, and chicken (if pre-cooked), cover and let simmer, stirring occasionally, for 5-10 minutes, or until pasta is al dente. If, during the cooking period, you notice that the pot is too dry, add more liquid, up to 5 cups total. Taste, and add salt and pepper as needed.
Serve alongside a fresh spring salad or a fermented vegetable.