Ah, pasta. Sometimes, nothing else will do. It is the food most likely to put me straight into a food coma. Usually, it's worth it. If it's not delicious enough to risk a food coma, I just stop eating.
Creamy Chicken and Asparagus Pasta
6 boneless, skinless chicken thighs
2 cloves garlic, crushed
1/4 cup white wine vinaigrette
8 oz. Pappardelle
1/4 cup extra virgin olive oil
12 large asparagus spears, washed, trimmed and sliced diagonally
1 shallot, sliced
1 tsp. organic chicken base
1/2 cup ricotta cheese
2 tbsp. sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
salt and pepper
Trim and cut the chicken into bite-sized pieces. Combine with the crushed garlic and white wine vinaigrette. Allow the chicken to marinate in the refrigerator for at least 1 hour or over night.
Start a large pot of salted water for the pasta. (The sauce comes together quickly, so you'll want to get the pasta going first.) Cook according to package instructions and drain. (If you time it right, the sauce and the pasta will be done around the same time.)
For the sauce, heat a large skillet over medium-high heat. Add the olive oil and tip to coat the pan. Add the marinated chicken and the shallot. After the chicken has cooked about 5 minutes, add the asparagus and the chicken base. (I find organic chicken base at Costco.) Continue to cook until the chicken is cooked through and the asparagus is tender-crisp. Reduce the heat to low and add the ricotta cheese, sour cream, Parmesan cheese and parsley. Stir to combine and add the pasta. Toss to coat the pasta in the sauce. Add salt and pepper to taste. Serve with additional Parmesan cheese and a sprinkling of parsley.
6 servings
565 calories per serving
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