Creamy Spring Pasta

Pat chicken dry, season with salt and pepper, and vacuum seal with 1 tsp olive oil. Place vacuum sealed chicken in a Suvie pan and cover with water. Place pan in the bottom zone of Suvie.

Pour 1/3 cup water into a Suvie pan. Place a roasting rack into the pan and arrange asparagus on top of the rack. Place pan in the top zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Steam for 18 minutes

Place 5 oz rigatoni in the Suvie starch stainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 2 cups, 10 minutes

After the cook, remove all pans from Suvie. Combine cream, peas, lemon juice, lemon zest, and red pepper flakes in a clean, dry Suvie pan. Place pan in the bottom zone of Suvie. Roast at 400° for 10 minutes or until heated through.

Remove chicken from packaging, pat dry and transfer to a cutting board. Cut chicken into bite-sized pieces. Transfer asparagus to a cutting board and cut into 2-inch long spears.

In a large bowl stir together the rigatoni, asparagus, cream, parmesan, and chicken until incorporated. Season to taste with salt and pepper. Divide pasta between plates and garnish with extra parmesan cheese.