Yesterday, I made a pasta that turned out so yummy that I was asked for the recipe by everyone. I decided to share it with you all and also myself because I tend to forget how I made things.
My daughter requested a Chicken and Asparagus pasta for her 21st birthday dinner. I decided to go with Penne pasta because it mimics the shape of the asparagus. I don't ever follow recipes exactly and usually when I cook, I just make it up as I go along. This is one of those times.b You could add mushrooms, spinach or even artichoke to this too. Here's the technique:
Chicken & Asparagus Penne Pasta
Boneless Skinless Chicken Breast
Asparagus- Fresh
Red Bell Pepper
Shallots
Sweet Onion
Canned diced tomatoes
Penne pasta
Powdered chicken Boullon-
Reserved Pasta Water
Parmesan Cheese
Olive Oil
Balsamic Vinegar
Fresh Rosemary
Cracked Black Pepper
Cracked Sea Salt
Italian Seasoning
Red Pepper Flakes
Cook Penne pasta in salted water until done to your preference but do not overcook. Remove 2 cups or more of the pasta water and drain the rest. Put the pasta back in the pot you cooked it in and cover. In a plastic gallon bag or a bowl, place chicken breasts and coat with Olive oil, black pepper, salt, red pepper flakes, Italian seasoning and Balsamic vinegar- amounts are to your tastes. Set aside.
Place Asparagus spears on a baking pan. Coat with Olive oil, Parmesan Cheese, black pepper and salt. Rub in to make sure the asparagus is evenly coated.
Heat grill and place asparagus on it once it comes to temperature. Grill asparagus for 5 minutes or so.
Remove asparagus and cut into bite sized pieces and place in pot with asparagus.
Place chicken on the grill and cook until done, flipping once. Remove chicken and slice thinly. When done, add it to the pasta.
While chicken is grilling, saute the onions, shallots, bell peppers and rosemary until crisp tender. Add the diced tomatoes, a tablespoon of the chicken boullon, some black pepper and Italian Seasoning and cook for 2 minutes. Add this to the the pasta along with the reserved pasta water. Add in a healthy does of Parmesan cheese. Stir this all together and heat through. Serve Hot!
Sparkling Lemonade:
2 cups of Lemon Juice
2 cups of Sugar
3 large bottles of Perrier
Mix together and serve chilled! For a refreshing twist, add a sprig of mint
