Wednesday, April 11, 2012

4-11…Pappardelle with chicken, shrimp, and asparagus

It has been over a week since my last pasta post.  We haven’t stopped eating pasta; I’ve been cooking dishes that have previously been posted and did not want to repeat myself.

Our local Kroger store has been carrying organic, boneless chicken thighs and I thought I would try them with asparagus and shrimp.


Al Dente pappardelle (large flat noodles)
Organic boneless chicken thighs
Asparagus, cut into 1-2 inch pieces
Fresh lemon juice
Garlic and shallots
Dry dill
Fresh parsley, finely chopped
White wine
Olive oil


Brown the chicken, remove and set aside.  De-glaze the pan, saving the residual with the chicken.

In olive oil, cook the garlic and shallots until soft before adding the chicken and  wine.  Cook covered for about 1- minutes then add the asparagus and seasoning and continue cooking.  Add the shrimp, butter, and lemon juice while the pasta is cooking.

Add the pasta to the pan, mix well, and sprinkle with some of the parsley.


 Tastes great, easy to do, and many potential variations are possible. A few quartered cherry tomatoes would add a nice touch of color to the dish.

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