Creamy Chicken And Asparagus Pasta Food

CREAMY LEMON CHICKEN ASPARAGUS PASTA

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
• Add the asparagus to the sauce and allow to cook for 5 minutes.
• Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
• Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

CREAMY CHICKEN AND ASPARAGUS PASTA

Steps:

• Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.
• Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.
• Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.
• Add cooked pasta and asparagus toss to combine.
• Add remaining parmesan cheese and salt and pepper, to taste.
• Taste and adjust seasonings, if needed. You could also add a splash of milk or chicken broth to thin the sauce, if needed.

CREAMY CHICKEN ASPARAGUS PASTA

Steps:

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
• Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
• Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly.
• While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
• Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

CREAMY CHICKEN AND ASPARAGUS PASTA

Steps:

• Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
• Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
• Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
• Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
• Add the asparagus: Let come to a simmer and simmer for a minute.
• Stir in the lemon juice: Sprinkle with more black pepper to taste.
• Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.

CREAMY CHICKEN & ASPARAGUS BRAISE

Steps:

• Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
• Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
• Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

CHICKEN & ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
• Cook until partially done.
• Add asparagus and mushrooms, continue cooking until chicken is done.
• Add chicken broth and cover pan, cook until asparagus is crisp tender.
• Add pasta, red pepper flakes (to taste) and feta cheese.

SESAME CHICKEN AND ASPARAGUS PASTA

Steps:

• Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
• Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
• Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
• Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
• Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
• Serve at room temperature.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

Steps:

• Bring 2 quarts of water to a boil in a stock pot.
• Add asparagus; cook 3 minutes. Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
• Cut the chicken crosswise into 1/4 inch wide strips.
• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken; saute 5 minutes.
• Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stir well to coat.
• Remove from heat; stir in basil, green onions, and parsley.