Asparagus Chicken Pasta
Posted on June 18, 2010 | Listed under: Recipe of The Week (2010)
Comments Off | See more: chicken, pasta
Recipe for June 19th 2010
Ingredients:
1/2 cup uncooked pasta shells
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley
Instructions:
Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Sauté onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Sauté chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley.
May be served with crusty garlic bread and salad of choice
Serves 4
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