Pasta alla Igor

Directions

1. 1
   Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side.
2. 2
   Set aside to cool; chop chicken into bite-sized pieces.
3. 3
   Bring a large pot of lightly salted water to a boil.
4. 4
   Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes.
5. 5
   Drain and return pasta to pot.
6. 6
   Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
7. 7
   Bring water to a boil.
8. 8
   Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes.
9. 9
   Remove vegetables from heat and keep covered.
10. 10
    Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes.
11. 11
    Stir cream into onion; add vegetables and chicken.
12. 12
    Simmer until cream reduced slightly, 2 to 3 minutes.
13. 13
    Fold Parmesan cheese into mixture.
14. 14
    Remove from heat and cover saucepan until cheese is melted, about 2 minutes.
15. 15
    Toss pasta in the cream sauce.