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:
- Boiled the pasta, rinsed in cold water when done.
- While pasta cooked – sliced the chicken and sauteed it in a bit of grapeseed oil, garlic, salt and pepper until done.
- 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)
- 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.