The other evening my husband had a craving for pasta. With two chicken breasts thawed, and a desire to do something ‘EASY!’ I whipped up this pasta chicken recipe. It  was delicious!! According to my husband … and me too. And bonus, there was enough left over for lunch the next day.

Here’s all it took (roughly) … and the flavour was fabulous!

– boil pasta (about 4 cups of bow tie pasta – before cooked)
– set aside pasta once one (you’ll be busy as it boils :^)

– 2 chicken breasts thinly sliced
– 2+ fresh garlic cloves (or powder)
– fresh ground pepper
– sea salt or kosher salt

– about 8 spears of asparagus, cut in apx 3″ lengths
– mushrooms, thin or big chunks, you decide
– really rough, about 4 tbsps of pesto
– 1 – 2 cups of grated asiago cheese (or parmesan)
– 2+ fresh garlic cloves (or powder)
– fresh ground pepper

The steps:

  1. Boiled the pasta, rinsed in cold water when done.
  2. While pasta cooked – sliced the chicken and sauteed it in a bit of grapeseed oil, garlic, salt and pepper until done.
  3. Prepared the veggies – as soon as the chicken was done it was removed to a side dish and the veggies went into the same pan as the chicken was sauteed in (why dirty extra dishes??? and also, adds great flavour to the veggies)
  4. Before the veggies are done … they should still be crisp … add the chicken to the pan … stir it all together … add the cooked pasta … stir it all together … add the pesto … stir it all together … add the asiago (reserve some for presentation) … stir it all together. And, Voila … you’re ready to serve

Goes nicely with a green salad and white wine.

I’ll be cooking this one again REALLY REALLY soon :^)

(And taking a photo! … what was I thinking??!!)

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