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8 oz. Phillips Crab Meat
4 oz. dry fusilli or any similar pasta
2 Tbsp. olive oil
1 tsp. garlic, finely chopped
1 Tbsp. sun-dried tomatoes, thinly sliced
1 Tbsp. red peppers, thinly sliced
4 spears asparagus, fresh, cut into 2″ pieces
1 Tbsp. pine nuts, toasted
2 tsp. fresh oregano, chopped
1/3 c. chicken broth
2 Tbsp. butter
salt and pepper to taste

1 Tbsp. fresh basil, thinly sliced
1 Tbsp. asiago cheese, freshly grated

Cooking Instructions
  • Cook pasta according to package directions.
  • Heat olive oil in large sauté pan over medium heat. Add garlic and lightly cook to release flavor. Do not brown.
  • Add sun-dried tomatoes, red peppers, asparagus, pine nuts, and oregano. sauté until vegetables are tender.
  • Add chicken broth and butter and cook, stirring, until slightly reduced and thickened.
  • Add crab meat and cooked pasta, tossing well to incorporate with sauce ingredients. Heat thoroughly.
  • Add salt and pepper to taste.
  • Garnish with basil, Asiago cheese and additional sun-dried tomatoes, if desired.

Recipe Tips:

  • Optional Preparation: Roast garlic and peppers and grill asparagus before sautéing in recipe.
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