How to make it

  • Place the cut up chicken in a bowl season and with salt and pepper.
  • Blanch the asparagus in a pot of well seasoned brisk boiling salted water. Use the same water to boil your pasta. After 1 minute remove the asparagus and put them into a ice bath to prevent them from continuing to cook. When they cool after a couple of minutes remove from the water set aside for later.
  • Take a large sauce pot and on a medium high flame add 1 tbsp of butter and about an equal amount of oil. Sear the chicken and brown the outside. Remove and set aside for later. Try to leave the chicken slightly under cooked to prevent it from being dry.
  • Reduce the heat add the garlic when you smell the aroma of the garlic. Deglaze the pot with the wine when the wine cooks down and reduces to about 1 3rd. Simmer with a touch of salt and pepper about 6 to 8 minutes.
  • Add the chicken broth and raise the flame slightly. Bring the broth to a boil and reduce to a simmer add the chicken. Add the Marscopone cheese and allow to melt. Add the Parmesan cheese and allow that to melt add the asparagus to the pot.
  • Add in the very al denta pasta if it seems dry add some pasta water. If you want now add the cream cook until the pasta is at desired texture.
  • Add to a serving platter garnish with the basil and serve with extra grated cheese on the side if desired and fresh ground black pepper.

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