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