My son leaves tomorrow for college, I asked him what can I make that would make you happy-this is what he requested-that says allot:)
Creamy Chicken
and Asparagus Penne
Ingredients:
2 Tbsp. Olive oil
2 Tbsp. Butter
3 Skinless, boneless chicken breasts- cut into chicken
fingers
2 Lemons-juiced
1 Tbsp. Mc Cormicks Montreal Chicken Seasoning -divided
1 can Chicken Broth or 1 cup white wine (preferably I half
them and add both for the best flavor)
1 box whole grain Penne Pasta
1 cup Half & Half
3/4 cup fresh Shredded Parmesan-divided ¼ cup used for
garnish
1 Bunch of Fresh Asparagus-cut off ends
Salt and Pepper to taste
Directions:
Over medium heat add 2 Tbsp. olive oil to a large deep
frying pan. Add chicken fingers salt and
pepper one side and sprinkle with Montreal chicken seasoning on the other side.
Squeeze juice of 1/2 lemon evenly over chicken breasts. Lightly brown chicken
on both sides. Chop cooked chicken into chunks. Squeeze the other half of the
lemon over chicken cubes and toss. Set aside in bowl. Set pan aside we will use
it later to bring the dish together.
Meanwhile bring a large pot of salted water to a boil. Add asparagus
and cook for 4 minutes. Remove and rinse with cold water to stop the cooking
process. Cut one inch pieces on an angle and put 1 tablespoon of butter on top
set aside. Do not discard the water.
Bring the water you
cooked the asparagus in back up to a boil add the box of whole grain penne
pasta. Cook for 10 minutes. Remove from heat drain and set aside.
In same skillet as you cooked chicken in add broth, wine
and use a wooden spoon to de-glaze the pan. Add 1 Tbsp. of Montreal Chicken
seasoning, 2 Tbsp. of butter, half and half. Reduce heat to low and cook until
liquid is reduced, stirring frequently, about 5 minutes. Then add 1/2 cup
Parmesan cheese it will thicken the sauce.
Add Chicken, Pasta
and Asparagus to pan with the sauce. Cook, stirring over low heat, for about 3
minutes until warm. Sprinkle with a
garnish of Parmesan.
Enjoy!
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