Recipe

Chicken And Asparagus Pasta Recipe

	Keeperrox / All my dishes 1 year, 2 months ago Similar to the “Pantry Shrimp Pasta” I posted earlier, this sauce for this dish is created with chicken stock. The difference is mostly the protein selection and the asparagus. Serve with some toasted garlic bread and a nice white wine. Note th... More Prep:15m Cook:45m Servings:8	Keeperrox
	chicken pasta asparagus

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Ingredients

1 pound asparagus, tough ends trimmed and cut into bite sized pieces

4 boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper

4 tablespoons olive oil, divided

1 medium yellow onion, diced

1 sweet bell pepper, diced

12 sun-dried tomatoes, julienne

1 head garlic; cloves minced or pressed

1 tbsp anchovy paste

1/4 tsp red pepper flakes, optional

3/4 cup chicken stock (low-sodium recommended)

1- 14.5 oz diced tomatoes

1 pound rotini pasta

2 tbsp Extra Virgin Olive Oil

1/4 cup minced fresh basil

1/2 cup Romano cheese

Directions

In a large pot, bring 4 quarts of water to a boil for both the asparagus and the pasta.

Season both sides of the chicken with salt and pepper. Heat 2 tbsp of oil over medium-high heat in a large sauté pan (12 inch or larger). Add chicken to the pan and cook for about 5 minutes each side. Remove from pan and cover with foil.

Add an additional 2 tbsp of oil to the pan; reduce heat to medium, and sauté the onion, bell peppers, and sun-dried tomatoes until the onion and peppers begin to soften, about 5 minutes. Add the minced garlic, anchovy paste, and red pepper flakes and stir to combine. Cook for an additional 2 minutes.

Increase heat to medium-high and deglaze pan by pouring chicken broth directly into the center of the pan, scraping up any brown bits. Slice the chicken breasts into bit sized pieces and return to the pan to finish cooking. Add diced tomatoes with their juice, reduce heat to medium low, and allow to simmer for about 10 minutes.

While sauce is simmering, add 1 tbsp of salt and asparagus to boiling water and cook until bright green, about 2 minutes. Using a slotted spoon, transfer asparagus to a large dinner plate to allow to cool slightly.

Return water to a boil and cook according to package directions for al dente. Reserve 1 cup of cooking water and drain the pasta.

In a large serving bowl, toss the pasta with 2 tbsp extra virgin olive oil. Pour the sauce over the pasta, add the asparagus, fresh basil, and Romano cheese, and toss together. Add salt and pepper to taste and reserved pasta water as needed to loosen the sauce. Serve immediately.

NOTE: Because there are so many flavors in this dish, things can be omitted with few problems. Make sure to add liquid if you omit an ingredient that would add it to the dish. I often add cooked, crumbled hot Italian sausage to this as well. The asparagus can be substituted with broccoli or even spinach. There are so many options; use this recipe as a starting point and allow yourself to be creative!

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Comments

sparow64 1 year, 2 months ago said:
This is right up my alley! (or kitchen!). Sounds like something I would make often, and use whatever I had each time. I would probably throw in some mushrooms and olives, too. LOVE it!

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