Recipe: Chicken, Mushroom and Asparagus Pasta
Am now highly chuffed with myself for having the guts to explore new culinary avenues, and expanding my cooking experiences to include diagonal slicing of asparagus spears :-)
So here’s my recipe, which was quite a hit tonight:
3 chicken breasts, deboned and trimmed
Bunch of asparagus spears, trimmed and cut diagonally
Mushrooms, sliced roughly
1/2 onion diced
1/4 green bell pepper diced
1/4 cup peas
3 sundried tomatoes chopped roughly
1 cup heavy cream
1 tablespoon of butter
1/2 cup chicken stock
Salt and pepper to taste
Boiled pasta (I used Mostaccioli)
Season the chicken breast with salt, pepper and Cayenne pepper and fry in olive oil, lightly browning, then remove on to paper towels to drain and cool. Once they are cooled down, slice them into small strips and set aside.
In a separate pan (I didn’t want the vegetable to taste exactly the same as the chicken), fry the asparagus on a medium heat in olive oil and butter. Leave to cook for at least 7mins (or until just before they are soft), tossing/stirring occasionally. Add onions, mushrooms and green pepper. Add salt and pepper and allow onions and peppers to fry and soften. Add peas, chicken stock and heavy cream and turn down heat to allow it to simmer.
Once sauce has thickened a bit ( you can add some corn starch to help it thicken), return chicken pieces to pan and mix well. Allow to simmer again. Add sauce to boiled pasta in a large pot and over a low heat, combine. Sprinkle parsley over the pasta and mix in.
Serve with parmesan cheese grated on top if you like, with a green salad. Enjoy!